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
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.