Olive Soup from St. Jean-de-Luz
(Potage Luzienne)
from Under the Sun, by Caroline Conran

1 cup dried fava beans, soaked for 2 hours until tender
1 smallish russet potato, peeled and diced
1 large leek, cleaned and sliced thinly
1 cup pitted kalamata olives
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tsp. dried thyme
salt and freshly ground black pepper
Slices of whole grain baguette, buttered and toasted and sprinkled with salt and pepper

1 Put the soaked and drained beans, potato, leek, olives, shallots, thyme and garlic into a dutch oven with 4 3/4 cups water. Bring to a boil, then cover and simmer on low for 1.25 to 1.5 hours.
2 Add slat and pepper to taste, and id you'd like, briefly blend with a stick blender.
3 Serve topped with a slice of toasted baguette.

http://tomhamilton.blogspot.in/2008/08/potage-luzienne.html