Sardinian-style minestrone recipe
 This tasty minestrone uses the small balls of fregola pasta, which are often used in Sardinia. The beans are a combination of borlotti, broad beans and green beans. 2 tbsp olive oil1 onion, finely chopped1 carrot, finely chopped1 celery, finely chopped1 fennel bulb, thinly sliced2 garlic, finely chopped150g/5½oz fregola250g/9oz cooked borlotti beans800ml/1½ pint water, vegetable stock or chicken stock2 bay leaves1 sprig thyme1 sprig rosemary1 piece parmesan rind (optional)300g/10½oz broad beans, podded2 tomatoes, skined and roughly chopped½ head small green cabbage150g/5½oz green beans, trimmed and halved2 courgettes, thinly sliced into rounds100g/3½ oz peassqueeze lemon juice (optional)salt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery, finely chopped 1 fennel bulb, thinly sliced 2 garlic, finely chopped 150g/5½oz fregola 250g/9oz cooked borlotti beans 800ml/1½ pint water, vegetable stock or chicken stock 2 bay leaves 1 sprig thyme 1 sprig rosemary 1 piece parmesan rind (optional) 300g/10½oz broad beans, podded 2 tomatoes, skined and roughly chopped ½ head small green cabbage 150g/5½oz green beans, trimmed and halved 2 courgettes, thinly sliced into rounds 100g/3½ oz peas squeeze lemon juice (optional) salt and freshly ground black pepper small bunch basilfew sprigs parsley50ml/2fl oz olive oil25g/1oz parmesan (or similar vegetarian hard cheese), grated small bunch basil few sprigs parsley 50ml/2fl oz olive oil 25g/1oz parmesan (or similar vegetarian hard cheese), grated Method Heat the oil in a large casserole or saucepan. Add the onion, carrot, celery and fennel. Fry gently until softened and starting to take on colour – around 10–15 minutes. Add the garlic and cook for a 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 to the boil, then turn the heat down slightly somewhere between a simmer and a boil and cook for 15 minutes. Blanch the broad beans in a pan of boiling water for 1 minute, drain and, when cool enough to handle, peel. Set aside.Meanwhile, add the tomatoes to the pan and cook for a further 5 minutes, then add the cabbage, green beans, courgettes and broad beans. Simmer for a further 5 minutes, covered or until the green vegetables are tender, then add the peas. Continue to simmer for another 1–2 minutes. Check for seasoning and add a squeeze of lemon if you like. To serve, finely chop the basil and parsley and mix them with the oil – alternatively blend them all together in a blender or food processor. Serve the soup with the herbed oil and sprinkle with the cheese. Heat the oil in a large casserole or saucepan. Add the onion, carrot, celery and fennel. Fry gently until softened and starting to take on colour – around 10–15 minutes. Add the garlic and cook for a minute or two, then stir in the fregola and borlotti beans. Heat the oil in a large casserole or saucepan. Add the onion, carrot, celery and fennel. Fry gently until softened and starting to take on colour – around 10–15 minutes. Add the garlic and cook for a 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 to the boil, then turn the heat down slightly somewhere between a simmer and a boil and cook for 15 minutes. Pour over the stock (or water) and add the herbs and parmesan rind (if using). Season well with salt and pepper. Bring to the boil, then turn the heat down slightly somewhere between a simmer and a boil and cook for 15 minutes. Blanch the broad beans in a pan of boiling water for 1 minute, drain and, when cool enough to handle, peel. Set aside. Blanch the broad beans in a pan of boiling water for 1 minute, drain and, when cool enough to handle, peel. Set aside. Meanwhile, add the tomatoes to the pan and cook for a further 5 minutes, then add the cabbage, green beans, courgettes and broad beans. Meanwhile, add the tomatoes to the pan and cook for a further 5 minutes, then add the cabbage, green beans, courgettes and broad beans. Simmer for a further 5 minutes, covered or until the green vegetables are tender, then add the peas. Continue to simmer for another 1–2 minutes. Check for seasoning and add a squeeze of lemon if you like. Simmer for a further 5 minutes, covered or until the green vegetables are tender, then add the peas. Continue to simmer for another 1–2 minutes. Check for seasoning and add a squeeze of lemon if you like. To serve, finely chop the basil and parsley and mix them with the oil – alternatively blend them all together in a blender or food processor. To serve, finely chop the basil and parsley and mix them with the oil – alternatively blend them all together in a blender or food processor. Serve the soup with the herbed oil and sprinkle with the cheese. Serve the soup with the herbed oil and sprinkle with the cheese.