Buy all ingredients right below the recipe
Ingredients
- 80 g pinto beans
- 80 g fava beans
- 50 g chickpeas
- 100 ml extra virgin olive oil
- 1 pc onion
- 2 pcs carrots
- 2 pcs celery stalks
- 1 pc garlic
- 800 g canned chopped tomatoes
- 3 pcs potatoes
- 200 g fennel
- 50 g fresh parsley
- 4 pcs basil
- 100 g orzo pasta
- 5 g salt
- 5 g pepper
- 50 g aged Pecorino
Steps
- 1Soak the beans: Soak the fava beans, pinto beans, and chickpeas in water for 8–16 hours (overnight). Then drain and rinse thoroughly.
- 2Sauté the vegetables: In a large soup pot, heat 3 tablespoons of olive oil over medium heat. Add the onion, carrots, and celery; cook until softened (about 5 minutes). Add the garlic and cook for another 20 seconds.
- 3Cook the soup: Stir in the tomatoes, potatoes, fennel, herbs, and drained beans. Pour in enough water (about 6–8 cups) to cover everything by 2-3 cm. Bring to a boil, then reduce heat to low and simmer uncovered until the beans are tender (about 1.5 hours). Add more water if necessary.
- 4Add the pasta: Stir in the fregola (or couscous), salt, and pepper. Cook for another 10 minutes until the pasta is tender.
- 5Serve: Pour 1 tablespoon of olive oil into the bottom of each bowl, ladle in the soup, and generously sprinkle with grated Pecorino Romano cheese.
Kifli Kukták
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