Farro, Bean And Chickpea Soup

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1/4 cup extra-virgin olive oil, plus more for drizzling

2 large garlic cloves—1 crushed and 1 minced

1 large onion, halved and thinly sliced

3/4 cup farro or wheat berries (4 ounces), soaked overnight

1 1/2 cups dried chickpeas or cicerchie (1/2 pound), soaked overnight

1 dried red chile

1 1/2 cups dried borlotti or cranberry beans (1/2 pound), soaked overnight and drained

Salt and freshly ground pepper

Freshly grated Pecorino Romano cheese, for serving

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