Buy all ingredients right below the recipe
Ingredients
- 1/2 cup dried fava beans
- 1/2 cup dried borlotti beans
- 1/3 cup dried chickpeas
- 7 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 tsp garlic, finely chopped
- 1 can (800 g) chopped tomatoes
- 3 medium waxy potatoes, diced
- 1 1/2 cups fresh fennel, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 2/3 cup Fregola Sarda (or pearl couscous)
- Salt to taste
- Black pepper to taste
- Pecorino Romano for serving
Preparation
- 1Soak the dried beans and chickpeas in plenty of water for 8–16 hours (preferably overnight). Then drain and rinse thoroughly.
- 2In 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.
- 3Pour 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.
- 4Serve the soup in bowls, drizzle 1 tbsp olive oil over each, and generously sprinkle with freshly grated Pecorino Romano.
Knuspr-Küche
Ein kleiner Tipp: Wenn Sie die Suppe am nächsten Tag aufwärmen, schmeckt sie oft noch besser, da die Aromen Zeit hatten, richtig durchzuziehen. Servieren Sie dazu ein Stück frisches Ciabatta.