Know where Sardegna is? It’s an island. It’s part of Italy but don’t tell that to the Sards. They have their own language and their own customs and a pretty good football team in Cagliari. This “minestrone” is inspired by the cooking of this island. There they would most typically use chickpeas but I’m using smaller legumes; small white beans and yellow peas to complement the pasta component, that being fregola. Allow yourself a day and a night to make it, but what the hell else are you doing that’s more important? Looking after the goats? Fregola is a sardegnan pasta similar to couscous to which it is related. You can find it in either large or small grains. If you can’t find fregola, don’t give up. You can substitute another small grain or cut pasta shape. <br />Another note; I first published this recipe three years ago and writing under deadline I screwed up a few details. I think those are now fixed.

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