Fava bean puree soup

Soak the Dried shelled fava beans in cold water for at least 12 hours, changing the water once. Drain thoroughly before use.

Finely dice the Yellow onion and mince the Garlic cloves. Chop the Wild fennel fronds.

In a large, heavy-bottomed pot, heat 30 grams of Extra-virgin olive oil over medium heat. Add the diced Yellow onion and sauté until translucent, about 5-7 minutes.