300 g (10 oz) dried broad bean (fava bean)s
1 large white onion, sliced
6 garlic cloves, sliced
600 g (1 1/4 lb) catalogna chicory (French or Belgian endive (Witloof chicory) or escarole
pinch of chilli powder
6 tbsp extra-virgin olive oil
salt
1 large white onion, sliced
6 garlic cloves, sliced
600 g (1 1/4 lb) catalogna chicory (French or Belgian endive (Witloof chicory) or escarole
pinch of chilli powder
6 tbsp extra-virgin olive oil
salt
method
1. Put the beans in a bowl, cover with water and soak overnight.
2. Drain the beans and place in a saucepan with the onion, garlic, salt to taste and 2 litres (3 1/2 pints) 8 cups water.
3. Bring to a slow boil and cook for about 1 hour.
4. Wash the chicory and slice roughly.
5. Add to the saucepan and cook for 10 minutes more.
6. Pour into a soup tureen, add the chilli and the oil and serve.
2. Drain the beans and place in a saucepan with the onion, garlic, salt to taste and 2 litres (3 1/2 pints) 8 cups water.
3. Bring to a slow boil and cook for about 1 hour.
4. Wash the chicory and slice roughly.
5. Add to the saucepan and cook for 10 minutes more.
6. Pour into a soup tureen, add the chilli and the oil and serve.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
