Dried broad bean and chicory soup

Ingredients

For 1 serving

• Dried fava beans70 g
• Chicory greens200 g
• Potatoes80 g
• Onion30 g
• Garlic1 clove
• Vegetable broth500 ml
• Extra virgin olive oil12 g
• Whole wheat bread1 slice
• Chili pepperto taste
• Saltto taste

Contains: gluten, celery,

In season: November – April

Method

1. The night before, put the dried split broad beans in plenty of cold water; the next day drain and rinse them.
2. Warm the vegetable stock. Chop the onion, peel the potatoes and dice them. Put the beans, onion and potatoes in a pan with the stock, bring to the boil and cook for 45 minutes over low heat with the lid ajar, stirring now and then and adding hot water if it dries out, until the beans fall apart. Mash them roughly with a wooden spoon and adjust the salt.
3. Meanwhile bring another pan of water to the boil and add salt. Wash the chicory well, discard damaged leaves and the hard base and boil it for 8 minutes, until the stalks are tender; drain and squeeze dry.
4. Heat half the olive oil in a frying pan over medium heat with the sliced garlic and the chilli for a minute, until the garlic is just golden; add the roughly chopped chicory and toss for 2–3 minutes, until well flavoured.
5. Stir the chicory into the bean soup. Toast the wholemeal bread and serve with the bread and the remaining oil drizzled over raw.