Sardinia Minestrone

Soak dried legumes: Soak fava beans, pinto beans, and chickpeas in water for 8–16 hours (overnight). Drain and rinse well.

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

Boiling: Incorporate the tomatoes, potatoes, fennel, greens, and soaked legumes. Add enough water (6–8 cups) to cover the ingredients by about 2–3 cm. Bring to a boil, then reduce heat and simmer uncovered until the beans are tender (approx. 1.5 hours). Add extra water if needed.