Farro, Bean and Chickpea Soup

1. 1

   In a large saucepan, heat the 1/4 cup of olive oil.

2. 2

   Add the crushed garlic and the onion and cook over moderately low heat until softened, about 5 minutes.

3. 3

   Drain the farro and chickpeas; add them to the saucepan along with the chile and cover generously with water.

4. 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. 5

   Uncover and continue simmering until completely tender, about 20 minutes longer.

6. 6

   Remove from the heat.

7. 7

   Meanwhile, drain the borlotti beans.

8. 8

   In a medium saucepan, generously cover the beans with water and bring to a simmer.

9. 9

   Cover and cook until tender, about 2 hours.

10. 10

    Transfer 2 cups of the cooked beans to a bowl and mash to a coarse puree.

11. 11

    Return the mashed beans to the saucepan.

12. 12

    Drain the chickpeas and farro and return them to the large saucepan; discard the chile.

13. 13

    Add the borlotti beans with their liquid and the minced garlic to the saucepan and bring to a simmer.

14. 14

    Season with salt and pepper and stir well.

15. 15

    Serve the soup hot in bowls.

16. 16

    Pass the olive oil and the cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.