Soup with Assorted Beans
Soak the borlotti and white beans separately overnight in plenty of water.
The next day, simmer both soaking beans for about 1 hour.
Rinse the beans in a colander and drain well.
Rinse, trim and cut the green beans into 3 cm (approximately 1 inch) long pieces. Peel the carrots, kohlrabi and celery and cut into tiny cubes. Rinse, trim and cut scallions into small rings.
Heat in a pot 2 tablespoons of oil and sauté the diced vegetables. Drain the beans and add the green beans to the vegetables. Refill with the broth, mix in the savor and season with salt and pepper. Simmer over medium heat another 15 minutes. Then add the broad beans and allow them to warm briefly. Season everything and serve.