First courses

Dry broad bean soup

Ingredients for four people:
300 gms. dry broad beans, soaked overnight
1 onion, coarsely chopped
1 Bay leaf
1 small bunch/1 cup of greens such as spinach, beet, wild fennel, wild borage
Extra Virgin Olive Oil
RAVIDA Fennel Pollen Sea Salt

Preparation:
Rinse the beans and soak overnight in a bowl of cold water (some varieties may not require soaking).
Drain and wash again before using.

In a clay pot, sweat the onion in 3 tablespoons of extra virgin olive oil over low heat until translucent then add the beans, a bay leaf and cover with warm water.
Bring to a boil and simmer for about 1 ½ – 2 hours or until beans are soft and creamy. Season with salt half way through cooking adding hot water if necessary.

When the beans break into a cream, chop the greens and add to the soup. Cook until soft.

Serve hot and top with fresh extra virgin olive oil.

Subscribe to newsletter

Sign up for our latest news, offers and wonderful Sicilian recipes.