HOT SOUP: From the same Italian friend, I also got this bean soup recipe which is popular in Tuscany.

TUSCAN FARO SOUP---MIXED BEAN AND BARLEY SOUP:

1 x 14 oz. can each of borlotti beans, cannelloni beans, chick peas and chopped tomatoes

2 clove garlic, finely chopped                                    

2 sprigs rosemary, twigs only

1 ½ cups pearl barley                                                  

extra virgin olive oil

salt and pepper                                                           

8 cups water

bruschetta:

    2 slices of coarse white bread for person    

    1 clove garlic, halved, per person

    extra virgin olive oil

Soak barley in plenty of lightly-salted water for several hours or overnight. Drain and transfer to a large saucepan. Add water, bring to a boil over high heat, reduce heat, cover pot and simmer 1 hour.

Meanwhile, drain beans and chick peas, reserving liquid, and rinse them together thoroughly under cold running water. Drain again and add them to the saucepan with the barley. Simmer together for 15 minutes.

Heat 4 tbsp. olive oil in another saucepan over medium-low heat and cook garlic and rosemary for 5 to 10 minutes to infuse favour. Add tomatoes, the beans, barley, the cooking liquid and the reserved liquid. Simmer together for another 30 minutes, adding a little more water if it becomes too thick.  Season to taste and serve in heated soup plates.

Toast the bread; then rub each slice with a cut garlic clove and drizzle olive oil on top. Serve bread with the soup together with extra olive oil at the table.