Ligurian mesciua

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Mesciua is a humble but flavourful Ligurian soup of beans, chickpeas and grains. A drizzle of olive oil and black pepper finish the bowl.

Serves: 6 people

Preparation time: 80 min

Ingredients

• dried cannellini beans, soaked overnight – 3/4 cup
• dried chickpeas, soaked overnight – 3/4 cup
• pearled barley – 2/3 cup
• vegetable stock or water – 7 1/2 cups
• garlic – 2 cloves
• bay leaves – 2
• olive oil – 3 tbsp
• salt – to taste
• black pepper – to taste

Method

1. Rinse the soaked beans and chickpeas and place them in a large pot with the stock, garlic and bay leaves.
2. Bring everything to a boil and simmer gently for 45 minutes.
3. Add the pearled barley and cook the soup for another 30 to 35 minutes until the legumes and barley are tender.
4. Remove the garlic and bay leaves and season the soup with salt and plenty of black pepper.
5. Serve the mesciua hot with a generous drizzle of olive oil.