Soak the beans for 5-6 hours. Drain, reserving the soaking water.

Place in cold water and, over a very low flame, with the pot cover on, bring to the boil for a good half-hour.

In the meanwhile, chop the onion, garlic, rosemary and sage finely and let it colour slightly in 5 or 6 tablespoons of olive oil in a high pot. 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 purée 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 dish.