Long Life Soup

Sardinian Minestrone Soup

Servings: 2 Preparation time: 20 minutes

Ingredients

• 1⁄2 cup dried peeled fava beans
• 1⁄2 cup dried cranberry beans
• 1⁄3 cup dried chickpeas
• 1 medium yellow or white onion, chopped (about 1 cup)
• 2 medium carrots, peeled and chopped (about 2⁄3 cup)
• 2 medium celery stalks, chopped (about 1⁄2 cup)
• 2 teaspoons minced garlic
• 1 (28-ounce) can crushed tomatoes (about 3 1⁄2 cups)
• 3 medium yellow potatoes, peeled and diced (about 1 1⁄2 cups)
• 1⁄4 cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
• 2 tablespoons chopped fresh basil leaves
• 2⁄3 cup of Sardinian fregula, Israeli couscous, or acini di pepe pasta 1
• 1⁄4-1⁄2 teaspoon salt
• 1⁄2 teaspoon freshly ground black pepper

Instructions

1. If possible, soak the fava beans, cranberry beans, and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours. Drain in a colander set in the sink. Rinse well.
2. If using oil, add olive oil in a large soup pot over medium-high heat. Otherwise, soften the veggies with water. Add the onion, carrots, and celery; cook, stirring often, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 20 seconds.
3. Stir in the tomatoes, potatoes, parsley, and basil, as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.
4. Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered, until the beans are tender, adding more water as necessary if the mixture gets too thick, about 1 1⁄2 hours.
5. Stir in the pasta, salt, and pepper. Add up to 2 cups water if the soup seems too dry. Continue simmering, uncovered, until the pasta is tender, about 10 minutes.