Chickpea, Porcini and Farro Soup

INGREDIENTS

1 1/2 cups

(9 1/2 oz./295 g) dried chickpeas, picked over and<br>   rinsed

8 cups

(64 fl. oz./2 l) cold water

1/3 cup

(3 fl. oz./80 ml) olive oi

yellow onion, finely chopped 

garlic cloves, minced 

small fresh rosemary sprig 

1 tbsp

tomato paste 

1 cup

(8 fl. oz./250 ml) warm water

Salt and freshly ground pepper,

4 cups

(32 fl. oz./1 l) vegetable broth or water 

1/3 cup

(2 oz./60 g) farro

1/2 lb

fresh porcini or cremini mushrooms, brushed<br>   clean

1 1/2 tbsp

extra-virgin olive oi

garlic clove, minced 

2 tbsp

dry white wine 

fresh thyme sprig 

Salt and freshly ground pepper,

1 1/2 tsp

unsalted butter

<br> Extra-virgin olive oil for drizzling