Heat the olive oil in a large pot over medium heat.

Add the onion, carrot, celery, fennel, and garlic; sauté until vegetables begin to soften.

Stir in crushed tomatoes and cook for a couple of minutes.

Add sweet potato, broccoli, drained beans, and broth; bring to a boil.

Reduce heat and simmer uncovered until vegetables are tender.

Stir in fregula pasta and cook until al dente.

Add parsley, basil, salt, and pepper.

Serve hot with a sprinkle of Pecorino and a drizzle of olive oil if desired.