Soup Of Mixed And Maltagliati Beans

Preparation:

Preparation: Soak the beans separately overnight. Then renew the water and, always keeping them separate, cook them by placing each quality in 800 g of initially cold water. Let the soybeans boil for 6 minutes, the cannellini beans for 12 minutes, the borlotti beans for 25 minutes, calculating the time from the start of the boil; turn off and keep each type of beans in their cooking broth. Fry the chopped onion together with the garlic in the olive oil; add the chopped sage, rosemary and marjoram, the whole bay leaf, the cannellini beans and the borlotti beans with their broth, the drained soy beans and a liter and a half of hot water to the sautéed mixture. Reduce the heat to a minimum (the soup will have to mumble rather than boiling) and cook uncovered for about 1 hour, then add the maltagliati. Turn it off after a couple of minutes, flavor the soup with a pinch of salt, a generous grind of pepper, a drizzle of oil, discard the bay leaf, then serve. This typically winter soup can be tasted, instead of with maltagliati, with slices of homemade bread toasted in the oven and scented with garlic.