Sardinian Minestrone

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

In 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.

Pour enough water over everything so that it is submerged about 2-3 cm below the surface, around 1.5-2 liters. Bring to a boil, then reduce the heat and simmer 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 about another 10 minutes, until tender.