200 g dry broad beans,
200 g beans,
2 onions,
2 carrots,
celery,
200 g kale,
200 g endive,
200 g lettuce,
5 ripe tomatoes,
olive oil,
salt,
pepper.
Plunge broad beans and beans in water for a night. Chop onions, carrots, celery and peeled tomatoes.
Cook and half way through add kale, endive, lettuce, salt and pepper. When ready, dress with olive oil.