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If using dried beans:
Soak beans at least 6 hours, or overnight; drain and rinse.
Peel the fava beans by squeezing each one between your thumb and other fingers. The skins should slip off pretty easily.
In a soup pot, simmer beans in water to cover for 45 minutes to 1 hour, adding lentils after 30 minutes.
Drain beans and lentils.
If using canned beans:
Rinse and simmer beans and lentils in water to cover for 30 minutes, then drain.
For the minestrone:
In large soup pot, combine beans with all vegetables in water and bring to a boil.
Lower heat to medium-low and simmer for 15 minutes.
Add fregula and simmer for another 15 minutes.
Serve with crusty bread and a drizzle of olive oil.