Sardinian Minestrone Soup with Fregola

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and fennel, then sauté gently for 7-8 minutes until softened.
2 tablespoons olive oil
1 medium onion
1 medium carrot
3 celery stalks
½ fennel bulb
Stir in the garlic and rosemary and cook for another minute until fragrant. Add the tomato paste and fregola and continue to cook for a minute, stirring often.
4 garlic cloves
1 tablespoon fresh rosemary
2 tablespoons tomato paste
1 cup fregola
Next, add the cannellini beans, sweet potato, crushed tomatoes, and vegetable stock. Stir gently, bring to a simmer, then cover partially with a lid and cook for 20 minutes or until the fregola and sweet potato are tender.
1 can (14 oz / 400 g) cannellini beans
1 medium sweet potato
1 can (14 oz / 400 g) crushed tomatoes
5 cups vegetable stock
Stir in the kale and simmer gently for another 5 minutes until the leaves have softened.
2 cups Tuscan kale
Finish with the fresh basil leaves, then season generously with salt and freshly ground black pepper. Ladle into bowls and serve hot with your favorite crusty bread on the side.
6-8 fresh basil leaves
Salt and freshly ground black pepper to taste