Longevity soup

It can be made with seasonal vegetables from the garden, but always includes beans and fregula, a toasted pebble-sized semolina pasta that is popular in Sardinia.”

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the fava beans, cranberry beans and chickpeas in a large bowl of water for at least eight hours before draining and rinsing.

Step 2

Warm three tablespoons of olive oil in a large soup pot. Add the onion, carrots, and celery, stirring often, and cook for five minutes.

Step 3

Add the garlic and cook for 20 minutes, then add the tomatoes, potatoes, fennel, parsley, basil, and chickpeas. Add enough water so that everything is submerged by one inch.

Step 4

Raise the heat to high and bring to a full boil, then reduce the heat to low and simmer slowly, uncovered, until the beans are tender.

Step 5

Add more water if necessary and cook for around one to one-and-a-half hours. Then, stir in the pasta with the salt and pepper, adding more if it seems dry.

Step 6

Continue simmering, uncovered, until the pasta is tender, about 10 minutes.

Step 7

Pour one tablespoon of olive oil into each serving bowl, divide the soup among them, and top with one tablespoon of grated cheese.

Step 8

Other fresh veggies can be added, including cabbage, cauliflower, broccoli and even courgette.