The Moguettes are gonna cook quickly too, be wary. I found them to be creamier than any cannellini bean I've ever had, and I think they would make an excellent contribution to the soup.
I still prefer to soak because -- well, first of all, I soak in brine. But also -- I find that it helps the beans to cook significantly more evenly, which I think matters even more if they're going to be done in less than an hour. That said, I think they would work absolutely fine in the Hazan soup.
One thing, @Thanks for the Crepes -- I've only been in the Bean Club for three shipments now, but so far it's been rather a lot of white beans (counting the Flageolets, which perhaps I shouldn't). I was surprised, only because I didn't actually eat too many white beans before, maybe a pound a year.
My favorite beans of RGs is the Rebosero. I also think that their Garbanzos are really good, like distinctly good.
