Prep
10 minCook
3 hrLevel
MediumRating
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Loading...| 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 |
| 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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