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INGREDIENTS
- ½ cup dried peeled fava beans
- ½ cup dried borlotti beans
- ⅓ cup dried chickpeas
- 7 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 teaspoons chopped garlic
- 1 can (800 g) crushed tomatoes
- 3 medium potatoes, peeled and diced
- 1 ½ cups chopped fennel
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- ⅔ cup Sardinian fregula (or pearl couscous)
- Salt to taste
- Pepper to taste
- Pecorino Romano cheese (for serving)
INSTRUCTIONS
- 1Soak the beans and chickpeas in water for 8-16 hours, ideally overnight. Then drain and rinse well.
- 2In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5 minutes until softened. Add the garlic and sauté for another 20 seconds. Stir in the tomatoes, potatoes, fennel, herbs, and drained legumes.
- 3Pour enough water over everything so that it is submerged about 2-3 cm below the surface, about 1.5-2 liters. Bring to a boil, then reduce the heat and cook uncovered for about an hour and a half, until the beans are tender; you can add more water as needed. Stir in the fregula or couscous, season with salt and pepper. Cook for approximately another 10 minutes, until tender.
- 4Pour 1 tablespoon of olive oil into each bowl, add the soup, and sprinkle with grated Pecorino Romano cheese.
