Farro, Bean and Chickpea Soup

Ingredients

• 1/4 cup extra-virgin olive oil
• plus more for drizzling
• 2 large garlic cloves1 crushed and 1 minced
• 1 large onion
• halved and thinly sliced
• 3/4 cup farro or wheat berries (4 ounces)
• soaked overnight
• 1 1/2 cups dried chickpeas or cicerchie (1/2 pound)
• soaked overnight
• 1 dried red chile
• 1 1/2 cups dried borlotti or cranberry beans (1/2 pound)
• soaked overnight and drained
• Salt and freshly ground pepper
• Freshly grated Pecorino Romano cheese
• for serving

Instructions

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