Ingredients

200 g/7 oz dried cannellini beans soaked in cold water overnight and drained
200g/7oz dried chickpeas, soaked in cold water overnight and drained
100 g/3 1/2 oz pearl farro, soaked in cold water overnight and drained
olive oil, for drizzling salt and pepper

Instructions

1.Put the cannellini beans, chickpeas and farro into a saucepan, add 1.5 litres/2 1/2 pints water bring to the boil, then reduce the heat and simmer for about 3 hours.
2.Ladle into a soup tureen, drizzle with oil and season with salt and pepper.
3. This is one of the most ancient Ligurian soups and is very common in La Spezia. It seems to date back to the time of the Saracens.

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