2 cups dried chickpeas, organic if possible 2 cups dried borlotti (cranberry) beans 1 1/4 cups wheat berries Salt 3 sprigs rosemary 5 sage leaves 3 bay leaves Freshly ground black peppercorns Olive oil, preferably from Liguria

Step 1 The night before, soak the chickpeas, borlotti beans and wheat berries separately in abundant cold water.

Step 2 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).

Step 3Once the chickpeas, borlotti beans and wheat berries are cooked, remove from heat and let cool in their cooking liquid.

Step 4Combine 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.

Step 5Remove from heat, add lots of freshly ground black pepper and stir in 3 tablespoons of olive oil.

Step 6Serve in warmed shallow soup bowls. Drizzle a little more olive oil over each serving, if desired.

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