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Chicory And Broad Bean Soup

ingredients

serves 6
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

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.

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