Cook the beans separately from the chickpeas and farro, then bring them together only when tender. Keep enough cooking liquid to make a brothy soup rather than a dry bowl of grains.
Make ahead Start the soaking the evening before. The cooked soup can be cooled promptly and refrigerated in a covered container; reheat thoroughly and add water if the grains have absorbed the broth. Add the finishing oil in the bowls.
Mesciua
Prep 15 min · Cook 2 hr 30 min · Rest 12 hr · Serves 6 · Difficulty Medium
Method
Rinse the beans and place them in one large bowl. Rinse the chickpeas and whole farro and put them together in a second bowl. Cover both generously with water, divide the baking soda between them and soak for at least 12 hours.Rinse the beans and place them in one large bowl. Rinse the chickpeas and whole farro and put them together in a second bowl. Cover both generously with water, divide the baking soda between them and soak for at least 12 hours.
Drain and rinse the chickpeas and farro. Put them in a large saucepan with 3000 ml fresh cold water and a little salt. Bring to a boil, skim any foam, then simmer gently for about 2 hours, until the chickpeas are tender throughout. Add hot water if needed to keep them submerged.Drain and rinse the chickpeas and farro. Put them in a large saucepan with 12⅔ cups fresh cold water and a little salt. Bring to a boil, skim any foam, then simmer gently for about 2 hours, until the chickpeas are tender throughout. Add hot water if needed to keep them submerged.
Meanwhile, drain and rinse the beans and put them in the second saucepan with 2000 ml fresh cold water and a little salt. Bring to a boil, then simmer gently for about 90 minutes, until tender but still intact. Their age and size may require a longer cooking time.Meanwhile, drain and rinse the beans and put them in the second saucepan with 8½ cups fresh cold water and a little salt. Bring to a boil, then simmer gently for about 90 minutes, until tender but still intact. Their age and size may require a longer cooking time.
When all three ingredients are tender, ladle off and reserve most of their cooking liquid. Combine the solids in one pot and add back about 1500 ml cooking liquid in total, enough for a loose soup. Simmer together for 15 minutes, adding a little more reserved liquid if needed.When all three ingredients are tender, ladle off and reserve most of their cooking liquid. Combine the solids in one pot and add back about 6⅓ cups cooking liquid in total, enough for a loose soup. Simmer together for 15 minutes, adding a little more reserved liquid if needed.
Taste for salt, ladle into six bowls and divide the olive oil between them. Finish with freshly ground black pepper and serve hot.Taste for salt, ladle into six bowls and divide the olive oil between them. Finish with freshly ground black pepper and serve hot.
