Take all the legumes that you have, keeping in mind the dominant tastes of some of them, in order to have, in the end, a harmonious blend (turnip, celery, carrots, savoy cabbage). Brown some onion and then add the other vegetables and some good broth. Add a few potatoes in order to make it denser. After cooking the mixture for at least one hour, and then blend with a mixer. If after that you also use a colander, the soup will be softer. Boil again, and add some cream and butter. Taste it and serve it in a mug with some croutons.
Recipe of Angelo Conti-Rossini, from "Il mio libro" (My book), Salvioni Bellinzona edition.