Sardinian Minestrone Soup

Soak the beans and chickpeas in water for 8-16 hours, ideally overnight. Then drain and rinse thoroughly.

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

Pour in enough water to cover everything by about 2-3 cm (approx. 1.5-2 litres). Bring to a boil, then reduce the heat and cook uncovered for about an hour and a half, until the beans are tender. Replenish evaporated water if necessary. Stir in the tarhonya (or fregula), season with salt and pepper. Cook for another 10 minutes until the pasta is tender.