Sardinian minestrone

Preparation:

Preparation: Clean, wash and cut the vegetables into small pieces; put them in a saucepan covered with cold water. Add a sprig of chopped wild fennel, salt and a grind of pepper. Put on the fire for about an hour and a half; 30 minutes before the end of cooking the minestrone, add the maloreddus. Serve with a drizzle of raw oil.