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Sardinia Minestrone

1.0

½ cup dried peeled fava beans

½ cup dried cranberry beans

⅓ cup dried chickpeas

7 tablespoons extra-virgin olive oil

1 medium yellow or white onion, chopped (about 1 cup)

2 medium carrots, peeled and chopped (about ⅔ cup)

2 medium celery stalks, chopped (about ½ cup)

2 teaspoons minced garlic

1 (28-ounce) can crushed tomatoes (about 3½ cups)

3 medium yellow potatoes, peeled and diced (about 1½ cups)

1 ½ cups chopped fennel

¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped

2 tablespoons chopped fresh basil leaves

⅔ cup of Sardinian fregula, Israeli couscous, or acini di pepe pasta

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup finely grated pecorino Romano (about 2 ounces)

Soak the fava beans, cranberry beans, and chickpeas in water for at least 8 hours or up to 16 hours. Drain and rinse well.
Cook onion, carrots, and celery in olive oil until soft. Add garlic, then stir in tomatoes, potatoes, fennel, parsley, basil, drained beans and chickpeas, and enough water to cover by 1 inch.
Bring to a boil, then simmer until beans are tender. Add pasta, salt, and pepper, and continue simmering until pasta is tender.
Pour olive oil into serving bowls, divide soup, and top with grated cheese.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 107 weeks ago

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