1 teaspoon chopped wild fennel (or 1 teaspoon of fennel seeds, soaked in a little water)

7 ounces (1 1/2 cups) fresh broad beans (favas)

Olive oil

1 small onion, finely diced

1 medium carrot, finely diced

1 celery stalk, finely diced

Sea salt and freshly ground black pepper

Extra-virgin olive oil for finishing

 

Soak the dried broad beans in cold water overnight, then drain.  The next day, put the soaked beans and the wild fennel (or the soaked fennel seeds) into a pan, add enough water to cover, and bring to the boil. Put a lid on the pan, then turn down the heat and cook slowly for about 2 hours, or until the beans are completely soft, adding water as necessary. Blend by hand or machine until smooth and set aside.

While the dried beans are cooking, blanch the fresh beans in boiling unsalted water for a couple of minutes, then drain and peel off the skins.  In a separate pan, heat a little olive oil, then add the diced onion, carrot and celery and cook until soft but not colored. Add the fresh broad beans and the blended beans and cook for 15 minutes, then season and serve drizzled with a little extra-virgin olive oil.

 

Yield:

Calories:

Fat:

Fiber: