MILLECOSEDDE

Millecosedde
Makes 8 to 10 servings

1/4 pound dried cranberry (Roman) or red kidney beans

1/2 pound dried cannellini or Great Northern beans

1/4 cup olive oil

1 medium onion, peeled and diced

2 medium carrots, peeled and diced

1 medium rib celery, diced

1/4 pound mushrooms, white or cremini, cut in 1/4 inch dice

1/2 small head Savoy cabbage, or regular green cabbage, cored, shredded

1 (28-ounce) can Italian tomatoes, drained, juices reserved, chopped

1 tablespoon dried Italian seasoning

8 cups boiling water

1/4 pound lentils, rinsed and drained

1 (15- to 19-ounce) can chickpeas (garbanzo beans), drained, rinsed

1/2 pound tubetti, ditalini, or macaroni

1-1/2 teaspoons salt

1/4 teaspoon pepper

Romano or Parmesan cheese to grate on top

The night before place the dried beans in a bowl with water to cover by a few inches.  Let soak overnight, then drain and rinse the beans when ready to make the soup.

In a large, heavy pot saute onion, carrot and celery in the olive oil until softened, but not browned. Add mushrooms and continue cook until the liquid they give off evaporates and they begin to brown. Add the cabbage and sauté until the cabbage begins to wilt, about five minutes more. Add the chopped tomatoes and the Italian seasoning and continue to sauté for about five minutes.

Add boiling water to the pot, along with reserved juices from the canned tomatoes. Add beans. Bring to a boil, then reduce to a simmer, partially cover the pot, and simmer for 45 minutes.

Add lentils and continue to simmer, partially covered, until beans are tender, about one hour. Add extra water if the soup becomes too thick.

Add chickpeas and pasta. Season with salt and pepper. Continue to simmer until the pasta is cooked. Taste and correct seasoning.

Serve with the grated cheese.