Sardinian Minestrone with Fregola and Pecorino

Soak the dried beans and chickpeas in plenty of water for 8–16 hours (preferably overnight). Then drain and rinse thoroughly.

In a large pot, heat 3 tbsp olive oil over medium heat. Add onion, carrots, and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another 20 seconds. Stir in the tomatoes, potatoes, fennel, herbs, and drained legumes.

Pour about 1.5–2 liters of water over everything, so that the vegetables are about 2–3 cm below the water surface. Bring to a boil, then reduce the heat and simmer uncovered for about 1.5 hours, until the beans are soft. Add more water if needed. Stir in the Fregola Sarda (or couscous), season with salt and pepper, and cook for another 10 minutes until the pasta is soft.