1/2 c  Lentils,Dry
1/2 c  Beans, Cannellini
1/2 c  Beans, Borlotti (Cranberry
Beans)
1/2 c  Beans, Fava
1/2 c  Beans, Garbonzas
1/2 oz Mushroom, Porcini, Dried
1 lb Cabbage,Savoy,Raw,Shredded
Cleaned
2    Whole Onions,Red -- Peeled
2    Stalks Celery,Raw,Stalk
4 qt Cold Water
4 tb Olive Oil
1 lb Pasta (Spaghetti or
Linguine)

12 tsp olive oil [This serves about 12 as a light course the way an Italian
dinner would be served. The dish is then dressed with fine extra virgin
olive oil, a tsp. per individual serving, much as Americans might put a pat
of butter on their veggies. With an Italian bread and a salad it makes for
ahealthy lunch or light supper meal. The porcini makes the flavor very
special.]

Soak the lentils, beans and chick-peas in five different bowls of cold
water overnight. The next morning, soak the mushrooms in a bowl of lukewarm
water for 30 minutes. Rinse the beans, remove and discard the skins from
the fava beans, and put all the beans in a large stockpot.

Slice the cabbage into 1/2-inch strips, coarsely chop the onions and
celery, and add the vegetables to the pot. Drain the mushrooms, making sure
no sand is attached to the stems, and place the pot over medium heat. When
water reaches a boil, simmer for 1 hour.

When all the vegetables and legumes are almost cooked, add coarse salt to
taste, then add the oil (4 tsp) mixing very well. When the soup reacxhes a
boil again, add the pasta broken into thirds, and cook for 9 to 12 minutes
depending on the brand. As the pasta cooks, stir the mixture several times
to prevent it from sticking to the bottom of the pot. Taste for salt and
pepper. When the pasta is cooked, even the least tender beans will be
completely cooked and others will be pureed to form a quite thick minestra.
Remove the pot from the heat and let mixture rest for 10 minutes before
serving. Pour 1 teaspoon of olive oil over each serving.

In Calabria this would be eaten at either room temperature or prepared in
advance and reheated.

Bugialli on Pasta