Time: 40 minutes
  Difficulty: easy
  Serves: 4


  • 300 g canned fava beans, drained

  • 300 g canned chickpeas, drained

  • 300 g canned white cannelini beans, drained

  • 300 g canned cicerchia peas (grass peas—if unavailable, double the amount of chickpeas), drained

  • 300 g canned lentils, drained

  • extra virgin olive oil, as needed

  • 1 onion, chopped

  • 1 celery stalk, chopped

  • ½ small Savoy cabbage, cut into strips

  • 10 or so sliced fresh or dry mushrooms (If using dry mushrooms, soak in hot water to cover for about 15-20 minutes or until softened) or 1 porcini stock cube

  • 500 ml water or stock

  • 300 g short pasta

  • grated pecorino cheese, as desired

  • salt and pepper to taste


Combine the beans and legumes in a large earthenware clay pot or an enameled cast iron pot. Add the olive oil, onion, celery, cabbage and rehydrated mushrooms (including the soaking liquid).
Season with salt and pepper and cook together a short while, perhaps 15 minutes.
Add the water or stock, cover and simmer until all the vegetables are tender, adding more stock or water to keep it from sticking or burning as it cooks.
Cook the pasta separately in rapidly boiling salted water until just al dente; drain and mix it with the bean and vegetable soup.
Serve sprinkleed abundantly with grated pecorino cheese.