Chickpea, Cannellini Bean, and Wheatberry Soup

Ingredients

• 10 ounces dried garbanzo beans
• 10 ounces dried cannellini beans
• 3 ounces wheatberries
• 1/8 teaspoon baking powder
• 7 cups water, from cooking
• 1 pinch dried thyme
• 1 pinch dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours).

2. 2

   Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.

3. 3

   Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.

4. 4

   Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.