1 medium onion, peeled and chopped
1-2 large garlic cloves, peeled and chopped fine
1 medium carrot, peeled and chopped
2 sticks of celery, peeled and chopped, couple of leaves reserved and chopped
olive oil
salt
white pepper
dried Greek oregano
podded broad beans [1]
lemon 1 or 2 depending on size, strained juice only parsley chopped

Sauté onion, garlic, carrot and celery in a generous amount of olive oil. Season salt, pepper, oregano cook gently until ingredients are cooked through add broad beans cook for 4-5 minutes add more oil and lemon juice. Remove everything from pan with slotted spoon, quickly reduce pan juices and pour over the top. Scatter the celery leaves and parsley over the top.

[1] If you have different sizes of broad beans separate them out a bit so that you can add the largest first and cook them out a bit before adding the small ones. This is a rustic dish but if you want to refine it you can pod, blanche and peel the larger broad beans.