White bean soup

Chef David Kinch and team
Mentone, Aptos

Seemingly simple, this traditional Ligurian dish is comforting, especially when the sun is out but the temperature isn’t quite letting you lose the sweater.

Ingredients

500 grams dried chickpeas
500 grams dried cannellini beans
250 grams farro
4 liters light ham or chicken stock
Salt, to taste
Extra virgin olive oil, to taste
Dry/white vermouth, to taste
Lemon oil, to taste
Fresh grated Parmesan, to taste
Cracked black pepper, to taste

Instructions

Soak chickpeas and beans in a separate container overnight. Drain the following morning. Wash farro. Combine chickpeas and farro in a pot with stock to cover. Cook uncovered until tender, about 45 minutes. Cook cannellinis in a separate pot with water, uncovered, about 45 minutes.

Once cooked, turn off heat and season. Let beans soak up salt and then drain and add to chickpeas and farro. Season with olive oil and white vermouth to taste. Finish with lemon oil and Parmesan, plus cracked black pepper.

Makes about 4 quarts

Pro tip from Michelin-starred chef David Kinch: “All measurements are in metric by weight, including liquids. Why? Did you know a cup of flour weighs differently on a rainy day and a dry day? If you weigh the flour, it is always the right amount. The best kitchen tool one can buy nowadays is a $10 digital scale. Try it. Weighing all ingredients including liquids is done in every professional kitchen today. You will soon find it easier, more efficient and simpler than using old imperial measurements.”