Sardinian Minestrone Soup

Soak the beans: Soak the fava beans, pinto beans, and chickpeas in water for 8–16 hours (overnight). Then drain and rinse thoroughly.

Sauté the vegetables: In a large soup pot, heat 3 tablespoons of olive oil over medium heat. Add the onion, carrots, and celery; cook until softened (about 5 minutes). Add the garlic and cook for another 20 seconds.

Cook the soup: Stir in the tomatoes, potatoes, fennel, herbs, and drained beans. Pour in enough water (about 6–8 cups) to cover everything by 2-3 cm. Bring to a boil, then reduce heat to low and simmer uncovered until the beans are tender (about 1.5 hours). Add more water if necessary.