1/2 cup dried cannelini or Great Northern beans
1/2 cup chickpeas
1/2 cub French lentils
6 cups stock
2 medium red onions, chopped
1 large carrot, chopped
1 rib celery, chopped
3 stems marjoram
1/4 cup olive oil
8 stems Italian parsley, chopped
3 plum tomatoes, seeded and chopped
1 cup peeled fresh fava beans
2 large Swiss chard leaves, stemmed and chopped
1 cup dried tubetti or ditalini
salt and and pepper
1/2 cup grated Parmigiano cheese
Soak beans and lentils together for 8 hours. Drain and rinse. Cook about 45 minutes. Beans will still be firm. Drain beans and lentils and return to pot.
Add broth, 1 onion, carrot, celery, and marjoram and place over medium high heat. When broth begins to simmer, lower heat and cook about 30 minutes more, until beans are tender.
Meanwhile, heat the olive oil in a medium skillet over medium heat. Add remaining onion, parsley, tomatoes, and garlic and cook, stirring, about 5 minutes, until vegetables have softened. Add them to soup with the fava beans, peas, chard, and pasta and continue cooking, 10-12 minutes more, until pasta is tender. Season with salt and pepper to taste. Serve with parmigiano chesse.