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1
Drain the white beans and combine with 7 cups water, the intact half of the onion, the 2 peeled garlic cloves and the bay leaf in a large saucepan.
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2
Bring to a boil, skim off any foam that rises and reduce the heat.
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3
Cover and simmer 1 hour, until the beans are just tender.
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4
Add salt to taste and freshly ground pepper.
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5
In a heavy soup pot or Dutch oven, heat the olive oil over medium heat and add the chopped onion, carrot and celery.
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6
Cook, stirring, until vegetables are tender, about 5 minutes, and add the garlic and the red bell pepper.
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7
Cook, stirring, until the garlic is fragrant, about 1 minute.
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8
Add the beans with their liquid and the bouquet garni, and bring back to a boil.
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9
Reduce the heat, cover and simmer 1 hour, until the beans and vegetables are tender and the broth is aromatic.
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10
Taste and adjust salt.
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11
Add freshly ground pepper.
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12
Meanwhile, rinse out the saucepan you started the beans in, fill halfway with water and bring to a boil.
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13
Fill a bowl with ice water.
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14
When the water in the saucepan comes to a boil, add salt to taste and drop in the green beans.
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15
Boil 4 minutes, and then transfer the beans to the ice water without draining the pot, using a slotted spoon or strainer.
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16
Drain the beans and cut in 1-inch pieces.
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17
Bring the water in the saucepan back to a boil and shell and skin the favas.
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18
Shortly before serving the soup, stir in the chopped parsley and mint, add the green beans and skinned favas and simmer for a few minutes.
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19
Serve, topped with Parmesan cheese if desired.
