Adapted pretty extensively from <a href="http://www.amazon.com/Zuppe-kitchen-American-Academy-Sustainable/dp/1892145979/?tag=food52-20">Zuppe</a> by Mona Talbott. (Hers is made with cannellini or cranberry beans instead; it suggests but does not include the farro and barley.) Chickpea-cooking technique adapted from Melissa Clark.

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