-
Cut the beans in half and cook in salt water for 5 minutes. Drain and set aside.
-
Peel the onion and cut into rings.
-
Peel and mince the garlic cloves.
-
Peel and slice the radishes.
-
Heat the olive oil in a skillet.
-
Add the onions and garlic. Cook for 3 minutes.
-
Mix in the seeds and cook for another minute.
-
Add the bread to the pan and stir to coat.
-
Deglaze the pan with the wine.
-
Add the broth to the pan. Add the peas, sugar peas and radishes.
-
Bring to a boil. Add the pre-cooked beans.
-
Turn the heat down to low and let simmer for 3-4 minutes.
-
Remove from heat, divide into bowls, top each with pea shoots. Garnish with fresh basil and mint and serve.