📝 About This Recipe
Hailing from the port city of La Spezia in Liguria, Mesciua is a humble yet profound 'mixed' soup born from the tradition of dockworkers gathering spilled grains and legumes. This vegan-friendly masterpiece relies on the purity of dried chickpeas, cannellini beans, and farro, simmered slowly until they achieve a creamy, soulful harmony. It is a celebration of patience and the incredible depth of flavor that can be coaxed from the simplest pantry staples and a generous pour of high-quality olive oil.
🥗 Ingredients
The Legumes and Grains
- 200 grams Dried Chickpeas (high quality, such as Garbanzo)
- 200 grams Dried Cannellini Beans (or Borlotti for a darker broth)
- 150 grams Pearl Farro (or spelt (farro dicocco))
Aromatics and Cooking Liquid
- 3 liters Water (filtered is best)
- 3 pieces Bay Leaves (fresh or dried)
- 2 pieces Garlic Cloves (smashed but left whole)
- 1 pinch Baking Soda (added to soaking water for chickpeas)
- 1.5 teaspoons Fine Sea Salt (to taste)
Finishing Touches
- 1/2 cup Extra Virgin Olive Oil (use the best quality Ligurian oil if possible)
- 1 tablespoon Freshly Cracked Black Pepper (essential for authenticity)
- 6 slices Crusty Sourdough Bread (thick-cut and toasted)
👨🍳 Instructions
-
1
Begin by soaking the legumes. Place the dried chickpeas and cannellini beans in two separate bowls, covering them with at least 3 inches of water. Add a pinch of baking soda to the chickpeas to help soften their skins. Soak for at least 12 hours, or ideally 24.
-
2
In a third bowl, soak the farro for about 4 to 6 hours. This ensures the grain cooks at a rate compatible with the beans.
-
3
Drain and rinse the chickpeas, beans, and farro thoroughly under cold running water.
-
4
Traditionally, the ingredients are cooked separately to ensure perfect texture. In a large heavy-bottomed pot, place the chickpeas with one bay leaf and a clove of garlic. Cover with plenty of water and bring to a gentle simmer.
-
5
In a second pot, repeat the process with the cannellini beans and another bay leaf. Do not add salt yet, as it can toughen the skins of the legumes.
-
6
Cook the chickpeas for about 90 minutes to 2 hours, and the cannellini for about 60 to 90 minutes, until both are very tender but not falling apart.
-
7
In a third smaller pot, cook the farro in simmering water for about 30-40 minutes until al dente.
-
8
Once all components are cooked, drain them but reserve at least 4 cups of the chickpea cooking liquid (the most flavorful broth).
-
9
Combine the cooked chickpeas, beans, and farro into one large pot. Pour over the reserved cooking liquid until the mixture is submerged but still thick and stew-like.
-
10
Bring the combined 'mixture' (mesciua) to a very low simmer for 15-20 minutes. This allows the flavors to marry and the starches to create a natural creaminess.
-
11
Now, season with sea salt to taste. Stir gently to avoid breaking the beans.
-
12
Remove the bay leaves and garlic cloves. The soup should be thick, rustic, and steaming hot.
-
13
Ladle the soup into deep bowls. This dish is defined by its finish: apply a very generous 'C' motion swirl of high-quality extra virgin olive oil over each serving.
-
14
Top with a significant amount of freshly cracked black pepper. The pepper is not just a garnish; it is a primary flavor profile of an authentic Mesciua.
💡 Chef's Tips
Never use canned beans for this recipe; the texture and the essential cooking broth (aquafaba) from dried beans are what make the dish. If you are short on time, you can cook them in one pot, but add them in stages: chickpeas first, then beans 30 minutes later, then farro. Always salt at the very end to ensure the beans remain creamy and tender. The quality of your olive oil will dictate the final flavor; look for a cold-pressed, peppery oil. Leftovers are even better the next day as the starches continue to thicken the broth.
🍽️ Serving Suggestions
Serve with thick slices of toasted Ciabatta or Sourdough rubbed with a raw garlic clove. Pair with a crisp Ligurian white wine, such as a Vermentino or Pigato. Accompany with a side of bitter greens like sautéed rapini or a fresh arugula salad to cut through the richness. For a non-vegan variation, a few shavings of aged Pecorino Romano can be added on top. A small dish of salt-cured anchovies on the side provides a wonderful savory contrast.