Macco di fave is a comforting, hearty soup that will warm you up on a cold winter evening. This traditional Sicilian soup made with fava beans cooked until creamy is a delicious example of cucina povera or peasant food.
Macco di fave or maccu di favi as we say in Sicilian, is made with fava beans (also known as broad beans) cooked until thick and creamy. Toss is some spaghetti sminuzzati or broken up spaghetti to complete this hearty, stick to your ribs meal!
Not the prettiest dish looking dish for sure, but remember this is cucina povera, that is the art making do with what one has on hand to create a healthy meal!
This soup is traditionally prepared on St-Joseph’s Day, March 19. However, this is the perfect comfort food, sure to warm you up (not to mention fill you!) on a cold winter day.
The word macco comes from the word maccare, in Sicilian, which means to mash. Hence the creamy and thick texture of this soup which may be partially or completely puréed.
Once cooled, macco di fave is so thick that leftovers can be cut up into pieces and fried. Something which I have yet to try!
Macco di Fave Variations
This simple Sicilian fava bean soup can be varied in so many ways, here are a few suggestions:
- This soup is traditionally made with wild fennel (finocchietto) that grows everywhere in Sicily. Fennel fronds may be used instead.
- I chose to add swiss chard to my soup for extra color and nutrition. Escarole or spinach may be used instead.
- The pasta of choice for this recipe is usually spaghetti sminuzzati, or spaghetti broken up in little pieces. Growing up, this is what my mother added to her soups however you may replace this with pasta of your choice such as ditalini or any other small pasta appropriate for soups.
- The soup may be prepared without pasta. The version without pasta is usually enjoyed puréed.
Fresh vs Dry Fava Beans
Back in Sicily during the winter months, there is no doubt that macco di fave was prepared with dry fava beans. However, given the availability of frozen fava beans year round in grocery stores, I chose this convenient option.
If using frozen (or fresh) fava beans:
- They do not require soaking.
- Blanch for 2-3 minutes. Cool in ice water and remove the tough outer peel.
If using dry fava beans:
- Cover with water and let soak overnight.
- Drain, rinse and remove the outer peel.
- Cover with water and cook until tender, but not mushy, about 1 hour.
Ingredient List
- Fava beans: I used frozen fava beans. Dry fava beans (which require soaking) may be used instead.
- Onion
- Carrot
- Celery
- Broken up spaghetti (spaghetti sminuzzati): or small pasta of your choice such as capellini spezzati (as shown above).
- Swiss chard: may be replaced by other greens of your choice such as escarole or spinach, or may be eliminated.
- Olive oil
- Salt, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the fava beans
- Bring a large pot of water to a boil and cook the fava beans for 2-3 minutes.
- Drain and place in a bowl of ice water.
- Once cool enough to handle, remove the outer skin by pinching it between your thumb and index finger. Set the peeled fava beans aside.
Prepare the soup
- Prepare the vegetables: chop the carrots, celery and onion. Give the swiss chard a rough chop.
- Have a medium sauce pan with about 5 cups of simmering water ready.
- Heat oil over medium heat in a large sauce pan. Sauté the carrots, celery, onion and a pinch of salt, stirring frequently, for 5 minutes.
- Stir in the peeled fava beans and a pinch of salt. Cover with about 4 cups of the simmering water and bring to a boil.
- Add the swiss chard, lower to a simmer, cover and let cook for 30 minutes.
- Uncover and adjust seasoning by adding more salt as needed. For a creamier consistency use a potato masher or immersion blender to partially purée the soup.
- Increase heat to medium high and stir in the pasta.
- Cook, stirring frequently, until it reaches the desired level of doneness.
- At this point, if you prefer a soupier consistency add more simmering water as desired or leave as is for a thick and creamier soup.
- Check for seasoning and once done and top with a drizzle of olive oil before serving.
- Serve hot with grated Parmigiano cheese at the table.
Recipe Notes
-Substitutions for frozen fava beans include fresh fava beans; dry fava beans or canned fava beans. I used approximately 3 cups of fava beans in this recipe.
-If you have access to it, add wild fennel (finocchietto) to this soup or replace with fennel.
-Replace the swiss chard with greens of your choice such as escarole or spinach.
-Add small pasta of your choice in place of broken up spaghetti.
-The pasta may be omitted if you prefer.
No, this time consuming step is definitely not obligatory. However they do have a chewier texture and may be slightly bitter.
Keep refrigerated for up to 3 days. The soup will thicken considerably once cooled. Stir in additional water when reheating.
The following day, thickened macco di fave may be cut into squares, coated in flour and fried.
Did you try this macco di fave recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more Sicilian fava bean recipes!
Ingredients
- 750 grams fava beans, shelled fresh or frozen
- 3 tbsp. olive oil plus extra for drizzling
- 1 onion diced
- 1 medium carrot
- 1 rib celery
- 3 cups swiss chard chopped
- 1 cup spaghetti in small pieces
- salt to taste
For serving
- Parmigiano cheese optional
Instructions
Prepare the fava beans
- Bring a large pot of water to a boil and cook the fava beans for 2-3 minutes.
- Drain and place in a bowl of ice water.
- Once cool enough to handle, remove the outer skin by pinching it between your thumb and index finger. It will slip off easily. Set the peeled fava beans aside.
Prepare the soup
- Prepare the vegetables: chop the carrots, celery and onion. Give the swiss chard a rough chop.
- Have a medium sauce pan with about 5 cups of simmering water on hand.
- Heat oil over medium heat in a large sauce pan. Sauté the carrots, celery, onion and a pinch of salt, stirring frequently, for 5 minutes.
- Stir in the peeled fava beans and a pinch of salt. Cover with about 4 cups of the simmering water and bring to a boil.
- Add the swiss chard, lower to a simmer, cover and let cook for 30 minutes. Uncover and adjust seasoning by adding more salt as needed.
- For a creamier consistency use a potato masher or immersion blender to partially purée the soup.
- Increase heat to medium high and stir in the pasta. Cook, stirring frequently, until it reaches the desired level of doneness.
- At this point, if you prefer a soupier consistency add more simmering water as desired or leave as is for a thick and creamier soup.
- Adjust the seasoning and once done add a drizzle of olive oil over the top before serving. Serve hot with grated Parmigiano cheese at the table.
Notes
-If you have access to it, add wild fennel to this soup or replace with fennel fronds from your basic fennel bulb.
-Replace the swiss chard with greens of your choice such as escarole or spinach.
-Add small pasta of your choice in place of broken up spaghetti.
-The pasta may be omitted if you prefer. Is it absolutely necessary to remove the outer peel of the fava beans? No, this time consuming step is definitely not obligatory. However they do have a chewier texture and may be slightly bitter. Storage: Keep refrigerated for up to 3 days. The soup will thicken considerably once cooled. Stir in additional water when reheating. To serve leftovers: The following day, thickened macco di fave may be cut into squares, coated in flour and fried.
Thank you for suggestion of spaghetti sminuzzati. I’ve often found this favorite of my Sicilian husband a bit heavy… this should be lighter and just as delicious!
Hi Sarah, you are welcome! Spaghetti sminuzzatti is what I grew up eating in most soups that my mom made, it’s so nostalgic. Enjoy!