3 cups (720 milliliters) vegetable or chicken stock
1 bunch Swiss chard, chopped
5 mint leaves, chopped
Salt and pepper
4-6 thick slices Italian bread
2-3 tablespoons (30-45 milliliters) olive oil
2 cloves garlic, cut in half
In a large saucepan on medium heat, cook chopped guanciale until crispy. Add onion, celery, carrot, garlic, chili, and cook until soft and fragrant. Add fava beans, chopped tomatoes, and vegetable stock, stirring to combine. Cook for one to one and a half hours or until beans have softened. Add swiss chard and stir until wilted. Add mint and season with salt and pepper.
Grill or toast thick slices of Italian bread. Drizzle with extra virgin olive oil and rub with fresh garlic cloves.