Yields
4 servings
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ingredients
10
oz shelled dry fava beans (250 g)
8
oz shelled peas (200 g)
4
oz chickpeas (100 g
6
oz beans (150 g)
4
oz lentils (100 g
2
bunch borragine (a wild grass with milky white hairs; in its absence use spinach or collard greens)
¾
oz fennel seeds (20 g)
1
frond wild fennel
1
medium-sized onion
2
dried tomatoes
Extra Virgin Olive Oil
Salt
Pepper
Croutons made by dicing day-old bread and sautéing the pieces in olive oil
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directions
Step 1
Preparation time is 30 minutes (allow a night for soaking).
Step 2
Set all the legumes except the lentils, which cook quickly, to soak in lightly salted water the night before.
Step 3
The next day drain them, and set all the legumes to boil in a big pot of lightly salted water, adding the onion, tomatoes, and greens, chopped, after about two hours.
Step 4
Continue simmering for another couple of hours, by which time it will be ready. Add seasoning, and serve over the croutons, drizzle with olive oil.