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1
Rinse the chickpeas under cold running water and drain. Place in a large bowl with cold water to cover generously and soak for at least 4 hours or overnight.
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2
Drain and rinse well and transfer to a large saucepan. Add the cold water and bring to a boil over high heat, skimming off the foam that rises to the surface. Reduce low and simmer, uncovered, until the chickpeas are tender, about 2 hours. Remove from the heat.
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3
In a soup pot warm the olive oil. Add the onion, garlic and rosemary sprig and saute until the onion is softened and translucent but not browned, about 6 minutes. In a small bowl, dissolve the tomato paste in the warm water and add to the pot. Stir in the chickpeas and their cooking liquid and season with salt and pepper. Bring to a simmer over medium heat and cook for 3 minutes. Add broth, return to a simmer and cook, uncovered, about 30 minutes more. Discard the rosemary sprig.
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4
Process the soup in the pot with an immersion blender. Return the soup to a simmer over medium heat, add the farro and cook until farro is tender. about 25 minutes.
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5
Meanwhile, cut away the tips of the mushroom stems. Thinly slice the mushrooms lengthwise. In a large, heavy-bottomed fry pan over medium heat, warm the olive oil. Add garlic and saute until fragrant, about 1 minute. Add mushrooms and cook until they begin to soften, 3 to 4 minutes. Raise the heat to high, add the wine and thyme sprig, and cook, stirring constantly, to cook off the alcohol from the wine, about 3 minutes. Reduce the heat to low, season with salt and pepper, and continue to cook, stirring often, until the mushrooms are cooked and their juices have evaporated, about 15 minutes more. Remove from the heat and discard the thyme sprig. Stir in the butter.
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6
Add the mushrooms to the soup and stir to combine. Ladle the soup into warmed soup bowls, garnish with a drizzle of olive oil and a sprinkling of ground pepper and serve immediately. Serves 4 to 6.
