1 kg of green weeds

1 bunch of aromatic herbs

A spoon of tomato sauce

1 cube of beef broth

1 pinch of pepper

1 cup of olive oil

1 large onion

Let the beans for at least 6 hours or overnight in water. Boil in plain water, drain them and drop them back into the saucepan with the peeled and washed greens.

Add the chopped onion, herbs, the cube, tomato paste, pepper and oil and stir briefly over low heat. Add 3 cups water and pump up the heat. Allow food to cook for 60. Serve warm or cold.