Sardinian Minestrone

Soak legumes: Soak fava beans, borlotti beans, and chickpeas in plenty of water for 8–16 hours (overnight). Then drain and rinse well.

Sauté vegetables: Heat 3 tbsp olive oil in a large soup pot. Sauté onion, carrots, and celery until soft, about 5 minutes. Add garlic and stir for 20 seconds.

Add tomatoes, potatoes, fennel, herbs, and the drained legumes. Fill with 6–8 cups of water, so everything is covered by about 2–3 cm. Bring to a boil, then simmer gently, uncovered, for about 1.5 hours until the beans are soft. Add more water if needed.