Farro Bean and Chickpea Soup
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 large garlic cloves—1 crushed and 1 minced
- 1 large onion, halved and thinly sliced
- 3/4 cup farro or wheat berries (4 ounces), soaked overnight
- 1 1/2 cups dried chickpeas or cicerchie (1/2 pound), soaked overnight
- 1 dried red chile
- 1 1/2 cups dried borlotti or cranberry beans (1/2 pound), soaked overnight and drained
- Salt and freshly ground pepper
- Freshly grated Pecorino Romano cheese, for serving
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