This is a daily fave of a centenarian in Italy who credits his health to it! 3/4 C dried peeled fava beans, 3/4 C dried cranberry/Roman beans, 1/4 C garbanzo beans, 4T extra virgin olive oil, 4 t minced garlic, 28oz can crushed tomatoes, 2C each of the following chopped into 1/2" pieces: 1 Vidalia onion, 2 carrots, celery, Yukon gold potatoes,fennel root incl stalks and fronds, 1/2 C loosely packed Italian flat leaf parsley- chopped, 1/2 C chopped fresh basil, 1/2 C any type of buckshot pasta (fregula, Israeli couscous, acini di pepe) salt and pepper to taste, grated pecorino romano optional Instructions: soak the beans in large container of water for 8-12 hours, drain in a colander, rinse well and set aside; warm the okive oil in a large (8qt) stockpot and set over med hi heat; add the onion, carrots, celery and cook, stirring often, until soft but not brown (approx 5 min) add the garlic and cook until fragrant (20-30 seconds); stir in tomatoes, potatoes, fennel, parsley, basil and beans; add enough water (6-8C) so that everything is submerged by at least an inch; raise the heat to high and bring to a full boil; reduce and simmer slowly, uncovered, for 90 min, stirring occasionally, adding salt and pepper to taste and more water, as needed; stir in pasta and cook an additional 10 minutes