(for 8 people)
A simple dish, born in the port of La Spezia and then absorbed into the Tuscan tradition of Lunigiana and Carrara. The women collected cereals and legumes spilt from broken bags in the port, thus was born a simple soup with great nutritional value.
250g dried cannellini beans
250g dried chickpeas
250g spelt or wheat
5 tablespoons extra-virgin olive oil
garlic, fresh rosemary, bay and sage leaves
Soak the chickpeas in cold water 2 days before, soak the cannellini beans and spelt/wheat overnight. Here the big surprise: cook the cereals and legumes separately in three different pots. Cook the chickpeas in water with a clove of garlic and 2 sprigs of rosemary. Cook the beans in water with a clove of garlic and 10 sage leaves. Cook the spelt or wheat in water with a bay leaf. After about an hour, when they are almost cooked, unite all three in a single pot to finish; the mixture of different broths will complete the wonderful flavour of this soup. Serve hot or warm depending on the season, with a sprinkling of black pepper and extra-virgin olive oil.