- 1 cup beans
- 200 g fresh nettles tops (about 4 handfuls)
- 1 bunch green onion
- 50 ml olive oil
- 15- 20 green wild plums
- 1 Tbsp dry mint
- salt to taste
Put beans in a food processor and pulse until it crushes in pieces (2-3 pulses are enough - idea is to crush a bean in 2-3 small pieces). Put in cold water to cover and simmer on medium heat for an hour until soft. Add salt and mint.
Wash nettles under running water and remove any thick stems. Blanch nettles in a cup of boiling water, drain and chop. Wash wild plums. Cut green onions into 2-3 cm large pieces (about 1 inch) and add to the beans. Stir in nettles and wild plums and boil for additional 5 minutes. Add some of the water where you blanched nettles to dilute the soup if needed. Serve at room temperature.