Prepare the vegetables: Finely chop the onion, garlic, carrots, and celery. In a large pot, heat a drizzle of extra-virgin olive oil and sauté the vegetables for 5-6 minutes, until they are soft and golden.

Add the legumes: Add the lentils, peas, and fava beans to the pot. Stir well to coat the legumes with the sautéed vegetables.

Add the broth and herbs: Pour in the vegetable broth (or water), add a bay leaf and a sprig of rosemary. Bring to a boil, then reduce the heat and simmer for about 40-50 minutes (if using dried legumes, it may take a bit longer). If using fresh or frozen legumes, the cooking time will be shorter.

Season to taste: Halfway through cooking, add salt and pepper to taste. For a smoky flavor, you can also add a teaspoon of paprika if you like a bit of spice.

Once the legumes are cooked and the soup has reached your desired consistency, remove the bay leaf and rosemary sprig. Adjust salt and pepper if needed.