Rinse several times mixed legume / cereal and put it to soak in water for 12 hours.

Cut the potatoes into cubes.

Take a large pot and put the broth, add the potato and mixed legumes/cereals after having drained.

Cook over low heat for an hour, then check the cooking and eventually to complete it.

Dissolve the lard cream in the oil and put to fry the sage, rosemary and garlic; fry very slowly.

When the garlic begins to brown add the tomato paste, then go for five minutes over low heat, then turn off.

When the soup is cooked, put a mesh strainer over the soup and pour the sauce with a spoon to crush the sauce slowly to make it absorb the soup.

Serve hot, with or without toasted bread, with the addition of good extra virgin olive oil and pepper.