Farro, Bean and Chickpea Soup

• Recipe by Nancy Harmon Jenkins

Ingredients

1. 1/4 cup extra-virgin olive oil, plus more for drizzling
2. 2 large garlic cloves---1 crushed and 1 minced
3. 1 large onion, halved and thinly sliced
4. 3/4 cup farro or wheat berries (4 ounces), soaked overnight
5. 1 1/2 cups dried chickpeas or cicerchie (1/2 pound), soaked overnight
6. 1 dried red chile
7. 1 1/2 cups dried borlotti or cranberry beans (1/2 pound), soaked overnight and drained
8. Salt and freshly ground pepper
9. Freshly grated Pecorino Romano cheese, for serving

Directions

1. In a large saucepan, heat the 1/4 cup of olive oil. Add the crushed garlic and the onion and cook over moderately low heat until softened, about 5 minutes. Drain the farro and chickpeas; add them to the saucepan along with the chile and cover generously with water. Bring to a simmer, cover and cook over low heat, skimming occasionally, until the chickpeas are almost tender, about 1 1/2 hours. Uncover and continue simmering until completely tender, about 20 minutes longer. Remove from the heat.
2. Meanwhile, drain the borlotti beans. In a medium saucepan, generously cover the beans with water and bring to a simmer. Cover and cook until tender, about 2 hours. Transfer 2 cups of the cooked beans to a bowl and mash to a coarse puree. Return the mashed beans to the saucepan.
3. Drain the chickpeas and farro and return them to the large saucepan; discard the chile. Add the borlotti beans with their liquid and the minced garlic to the saucepan and bring to a simmer. Season with salt and pepper and stir well. Serve the soup hot in bowls. Pass the olive oil and the cheese at the table.