Serves 4

• 3 1/2 cups/350 g dried fava/broad beans, soaked overnight and drained

• 1 onion, finely chopped

• 1 stalk celery, finely chopped

• 1 carrot, finely chopped

• 2 tbsp finely chopped marjoram

• 4 tbsp extra-virgin olive oil

• 3/4 cup/200 g chopped tomatoes

• salt and freshly ground black pepper to taste

• 1 cup/250 ml boiling water

• 1/2 cup/50 g fresh fava/broad beans

• 4 slices day-old firm-textured bread, toasted

1. Cook the dried beans in salted, boiling water for 1 hour, or until tender. Drain and set aside.

2. Sauté the onion, celery, carrot, and marjoram in the oil in a large saucepan over low heat until the vegetables have softened.

3. Add the tomatoes and cook over medium heat for 15 minutes. Season with salt and pepper. Add the beans and pour in the water.

4. Bring to a boil and add the fresh beans. Simmer over low heat for 10-15 minutes, stirring often.

5. Place a slice of toast in each of 4 soup bowls. Ladle the soup over the top and serve hot.