ligurian farro, bean, and chickpea stew

1/4 cup olive oil
2 large garlic cloves, 1 crushed, 1 minced
1 large onion, halved and thinly sliced
3/4 cup farro or wheatberries, 4oz soaked overnight
1 1/2 cup chickpeas (1/2 pound soaked overnight)
1 dried red chile
1 1/2 cup cranberry beans (soaked overnight and drained)
salt and freshly ground pepper
freshly grated pecorino romano cheese

In a large pan heat 1/4 cup olive oil, add garlic and onion and cook for five minutes.
Drain farro and chickpeas and add to saucepan with chile, add water to cover generously. Bring to a simmer and cover. Cook over low heat until chickpeas are almost tender, 1 1/2 hours. Uncover and continue simmering until completely tender, 20 minutes.

While this cooks, in a separate pan cook the cranberry beans until tender, 2 hours. Transfer 2 cups of the cooked beans to a bowl and mash to a coarse puree and return to the saucepan.

Drain chickpeas and farro. Discard chile. Return to one large saucepan. Add cranberry beans with their liquid and minced garlic and simmer. Simmer with salt and pepper, stir well. Add a bit of smoked paprika. Serve in hot bowls passing olive oil and grated cheese.

So, this soup is nothing but beans, wheat, water, and some seasonings. It is so rich and wholesome and earthy, and I've got to make it again this weekend.