How to make chicory soup and dried broad beans with raw onions, or seared in boiling water, a very appetizing dish typical of Apulian cuisine.
Ingredients for 4 people
- 400 g of wild chicory or chicory
- 300 g of dried and peeled broad beans
- 3 onions thinly sliced
- 2 tablespoons of extra virgin olive oil
- 1/2 tablespoon of vinegar (optional)
- salt
How to prepare chicory and fava bean soup
After keeping the beans in lukewarm water for about 12 hours, drain them and put them in a pot with about two liters of cold water, with a lid, then cook them for about three hours on very low heat, adding more hot water, if necessary.
At the end of cooking the beans must be completely unmade.
Meanwhile, put the sliced onions in a bowl and cover them with cold water, or cook them for 5 minutes in boiling water.
Clean and wash the field chicory, or the chicory, and boil it in lightly salted water.
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Drain the onions, dry them and put them in a bowl, then season them with oil, vinegar (optional) and salt.
When the beans are cooked, remove them from the heat, add the boiled and drained chicory and the onions.
Stir well and serve hot.
