A thick soup adapted from Sheila Lukins' All Around the World Cookbook. This is made in Chile using fresh porotos granados, but I've used fresh cannelli beans. Peeled favas or any other fresh bean can be used. The taste is not the same at all if you use dried beans. While the leeks are soaking you can cut the rest of the vegetables. You can omit the pasta, if you want to cut down the carbs. If using frozen corn, you can add it with the pasta.