Cuccia - St. Lucy's Day Soup

DIRECTIONS:
Each are soaked over night, rinsed and cooked 
separately, since they cook at different rates. 
The wheat has a good consistency if cooked about 
3 to 4 hours depending on if it is winter or summer
wheat. The Fava beans take about 2 hours and the 
Ceci takes about 1 hour. The water should be salted 
with a teaspoon of salt. Garlic can be added to each 
as  well as a Bay Leaf.  Crushed red pepper can be 
added to taste. 
After ingredients are cooked separately, they are 
combined. Olive oil is added to form a thin layer on 
top, about 1/3 cup. The Cuccia is then stirred and 
served hot in a soup bowl. 
Some towns added cooked dried peas and/or corn as well.

Comments: 

The tradition goes that on December 13th, "Cuccia" 
is served instead of bread to commemorate the saint 
who brought wheat to the starving Sicilians. 
Other versions of the story exist, having to do with 
the wheat grains and the eyes of St. Lucy. Supposedly, 
those who ate the Cuccia and observed the tradition, 
would not have eye problems. 
In Isnello, Palermo, Sicily, the recipe called for just 
soaking the wheat (1 pound) over night, rinsing it off 
the next morning and boiling it until it was tender -- 
several hours! It was then served with milk and sugar -- 
similar to oatmeal. When Cuccia is mentioned to the 
older generation; their eyes light up and they always 
have an individual experience to share.  It's a novel 
dish which can be enjoyed anytime and especially on 
the feast day of Santa Lucia.