Chickpea, Cannellini Bean, And Wheatberry Soup

• 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

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. Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
3. Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
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.

garbanzo beans, beans, wheatberries, baking powder, water, thyme, parsley, salt, pepper

Taken from www.food.com/recipe/chickpea-cannellini-bean-and-wheatberry-soup-314957 (may not work)