the beans for 5-6 hours. Drain, reserving the soaking water. Plance in
cold water and, over a very low flame, with the saucepan cover on, bring
to the boil to the boil for a good half-hour. In the meantime, chop the
onion, garlic, rosemary and sage finely and let it all colour slightly
in 5 or 6 tablespoons of live oil in a saucepan. Add the emmer and "toast"
for a few minutes. Then pour over the water you have kept aside and simmer
for a good hour.
Halfway through cooking time, throw in three quarters of the beans. Rub
the rest through a sieve or vegetable mill and add this puree at the end
to give the soup bulk.
Allow to rest a few minutes, then serve with a sprinkling of freshly ground
pepper. Drizzle over a trickle of unrefined olive oil and dunk a slice
of Continental bread (toasted and rubbed with a clove of garlic) in the