In a large pot, drizzle the olive oil and add the minced garlic and the minced Soffritto of carrots, celery, and onions.
Sautè at medium heat for 3-5 minutes or until the vegetables start to soften (not brown).
Add the mixed legumes and cereals to the pot, then add the vegetable stock and the bay leaves.
Bring to a simmer then turn the heat to low and cook for 1 hour and 30 minutes. Add more water or stock if it becomes too dense too soon.
Season with salt and black pepper to taste only at the very end before serving.
Serve with freshly grated Parmigiano cheese on top and with a slice of crunchy toasted bread.
Soffritto: Soffritto or Mirepoix, is made of equal parts of carrots, celery, and onions. You can finely chop them by hand or give them a quick pulse in a food processor. (On this post you can find all the details on how to make and freeze the Soffritto or Mirepoix).Mixed Legumes: My mix of legumes and cereals contained a more or less equal quantity of:
But you can substitute any of the above with whatever you have available.