Cover the beans with 3" cold water in a medium-size saucepan and heat to boiling. Boil 2 minutes, then remove from the heat and let stand covered, 3 hours. Drain.

Heat 1 tablespoon of the olive oil in a large, heavy pot or Dutch oven over medium-low heat. Add the prosciutto. Cook until crisp, about 5 minutes. Stir in the onion; cook 1 minute. Add the garlic, and continue to cook until the vegetables are golden brown, about 10 minutes.

Add 1 tablespoon olive oil and the celery and carrots to the onion mixture. Cook 1 minute. Add the remaining tablespoon of olive oil and stir in the barley, drained beans, cooked triticale and sage. Stir until coated with the vegetable mixture. Add 4 cups of the stock and the water. Heat to boiling. Reduce the heat and simmer, partially covered, until the beans are very tender, about 1 hour and 10 minutes.

Place 1 cup of the soup mixture in the container of a blender. Blend until smooth (being careful, as hot liquid will expand). Stir this back into the soup, and add the remaining 2 cups chicken stock. Heat to boiling and then remove from the heat. Sprinkle with parsley flakes before serving.

Makes 8 servings.