CHICKPEA, BORLOTTI AND WHEAT BERRY SOUP ("MESCIUVA")

CHICKPEA, BORLOTTI AND WHEAT BERRY SOUP ("MESCIUVA")
This recipe is from Massimo Camia, chef-owner of Locanda Borgo Antico in Barolo, Italy.
2 cups dried chickpeas, organic if possible
2 cups dried borlotti (cranberry) beans
11/4 cups wheat berries
Salt
3 sprigs rosemary
5 sage leaves
3 bay leaves
Freshly ground black peppercorns
Olive oil, preferably from Liguria
The night before, soak the chickpeas, borlotti beans and wheat berries separately in abundant cold water.
The next morning, cook them in separate pots with just the soaking water and a big pinch of salt, skimming the foam from the top occasionally. The cooking time of the beans varies every time he makes the soup, Camia says, but it's usually several hours until they're really tender. (The wheat berries should take about 2 hours).
Once the chickpeas, borlotti beans and wheat berries are cooked, remove from heat and let cool in their cooking liquid.
Combine the chickpeas, borlotti beans and wheat berries (including all the liquid) in a large pot. Make an herb bouquet of the rosemary, sage and bay leaves, tying them with string. Bring to a boil, turn down the heat and simmer for 1 hour or so to meld the flavors.
Remove from heat, add lots of freshly ground black pepper and stir in 3 tablespoons of olive oil.
Serve in warmed shallow soup bowls. Drizzle a little more olive oil over each serving, if desired.
Each serving: 299 calories; 15 grams protein; 50 grams carbohydrates; 14 grams fiber; 6 grams fat; 1 gram saturated fat; 0 cholesterol; 202 mg. sodium.
Total time: 3 hours plus overnight soaking.
Servings: 12.