Sardinian Minestrone - Recipes - Hairy Bikers

Heat the oil in a large saucepan. Add the onion, carrot, celery and fennel and cook them gently until softened and starting to colour – this will take 10–15 minutes. Add the garlic and cook for another minute or two, then stir in the fregola and borlotti beans. Pour over the stock or water and add the herbs and Parmesan rind, if using. Season well with salt and pepper. Bring the soup to the boil, then turn the heat down slightly until it is somewhere between a simmer and a boil and cook for 15 minutes. Meanwhile, add the broad beans to a small pan of boiling water and blanch them for a minute, then drain. Rinse them in cold water then peel off the skins and set aside. Add the tomatoes to the soup and cook for another 5 minutes, then add the cabbage, green beans, courgettes and blanched and skinned broad beans. Cover the pan and simmer for a further 5 minutes or until the green vegetables are tender, then add the peas and simmer for another minute or so. Check the seasoning and add more salt and pepper and a squeeze of lemon if you like. To make the dressing, finely chop the herbs and mix them with the oil – alternatively blitz them together in a blender. Serve the soup with the basil sauce and some grated Parmesan to sprinkle over at the table.