This filling soup is chock full of fiber, and freezes well without the pasta.
1 1/2 Cups Dried Broad Beans
1 Cup Dried Borlotti Beans
1/2 Cup Lentils
1 Large Carrot, Chopped
1 Medium, Onion, Chopped
2 Stalks Celery, Chopped
4 Cloves Garlic, Minced
1 Head Savoy Cabbage, Shredded
1 Cup Chopped Pancetta
8 (oz) Mushrooms, Cleaned And Sliced
3 Tablespoons Olive Oil
Salt & Pepper
Dash Red Pepper Flakes
9 Cups Boiling Water
1 Cup Chopped Tomatoes
7 (oz) Small Pasta Such As Tubettini
1 Cup Grated Pecorino Cheese
Soak the dried beans in water overnight. Drain and rinse. Cook the beans in a large pot of water until tender. Drain. In a large pot, heat the oil, and cook the pancetta, onions, carrots, mushrooms, celery and garlic until vegetables are tender. Pour in the boiling water into the vegetable mixture. Add the cooked beans and cabbage, and mix well. Add the seasoning and cook for about 10 minutes longer. Add the pasta and cooked until it is tender. Serve hot, offering the cheese to top.
