Chard, chicory and broad beans 

Chard, beans and chicory alla pugliese cheap, easy and light recipe. Tender and sweet broad beans accompanied by a mixture of vegetables, seasoned simply with salt and a generous drizzle of extra virgin olive oil that enhances the flavor and gives an unmistakable and rich taste to a simple recipe. A genuine and traditional soup of broad beans and vegetables to be prepared. The vegetables I used for the recipe are chard, beans and chicory. Wild chicory is also fine. Their bitter taste goes well with the sweetness of the broad beans. 

Ingredients

1 kg chicory, chard wild chicory

1 kg broad beans 

salt to taste

6 tbsp extra virgin olive oil

Steps

Granting the fresh beans: Break off one end of the pod, split it in half and pluck off the beans by running your thumb along the open pod. Transfer the broad beans to a bowl, wash them under running water and drain them in a colander. Clean the vegetables: remove the hard part of the roots, the leaves that are not intact, yellowed and not tender. Cut the vegetables into several segments, transfer them to a large bowl and wash them repeatedly under running water. Drain them in a colander. Cook the broad beans with the vegetables. Bring plenty of salted water to a boil. Drop the fresh broad beans, after a few minutes add the vegetables. Cook uncovered until the broad beans and vegetables are soft but not undone. To ensure perfect cooking of the broad beans and vegetables, it is convenient to cook them separately to better adjust. Serve and drizzle with a generous drizzle of extra virgin olive oil. Serve hot with slices of homemade bread.

Note

The baby beans, chard and chicory can be kept in airtight containers for about 2 days in the fridge.