She used:
- A large onion, peeled, finely chopped and rinsed
- 2 fairly large carrots, scraped and finely chopped
- 2 stocks celary, washed and finely chopped
- A bowl full of cranberry beans (1 pound, or about 500 g, dried) soaked overnight
- A bowl of soy beans (1 pound, or about 500 g) soaked over night
- Somewhat fewer decorticated red lentils -- 2/3 pound, or 300 g. Not soaked
- 1/4 cup olive oil
- Fresh herbs: A clove of garlic, a sprig of thyme, several leaves sage, a spring of rosemary, a bay leaf, a teaspoon of fennel seeds, a sprig of savory
- Salt and pepper to taste
- 1/2 cup olive oil and another sprig of rosemary
- Pasta -- she added cooked straccetti she had on hand, but ditali, a short tubular form, will also be good
- Freshly grated Parmigiano
