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Ingredients
- 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 cloves garlic, minced
- 1 can passata tomatoes (approx. 800 g)
- 3 medium potatoes, peeled and diced
- ½ chopped fennel
- a handful of parsley
- a handful of basil
- ⅔ cup couscous
- salt to taste
- pepper to taste
- Pecorino Romano (for serving)
Instructions
- 1Soak dried legumes: Soak fava beans, pinto beans, and chickpeas in water for 8–16 hours (overnight). Drain and rinse well.
- 2Sauté 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.
- 3Boiling: 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.
- 4Add pasta: Incorporate fregola (or couscous), salt, and pepper. Simmer for another 10 minutes until the pasta is cooked.
- 5Serving: Pour 1 tablespoon of olive oil into each bowl, add the soup, and sprinkle with grated Pecorino Romano.
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