Chickpea, Cannellini Bean, And Wheatberry Soup - cooking recipe

Ingredients

10 ounces dried garbanzo beans
10 ounces dried cannellini beans
3 ounces wheatberries
1/8 teaspoon baking powder
7 cups water, from cooking
1 pinch dried thyme
1 pinch dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours).
Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.