METHOD:

Soak the beans for about 24 hours, changing the water 2/3 times, for faster cooking it is recommended to cut the beans. Then put the water, broad beans, bay leaf and poached garlic in a saucepan, then bring to the boil and continue cooking over a moderate heat for about 1 hour. In the meantime, clean the vegetables and blanch them. Add the salt to the beans and continue cooking for another 30 minutes (the beans must be soft inside), just before the end of cooking, add the vegetables and, if needed, a little of their cooking liquid. Finish by adding raw extra virgin olive oil and black pepper, if you want to accompany the broad beans with toasted croutons.