Macco di Fave Recipe
Macco di fave is a rustic and hearty traditional Sicilian soup made with fava beans cooked until creamy, the perfect example of peasant food!
Servings 4 servings
Calories 544kcal
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
Substitutions and Variations:
-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 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.
-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.
Nutrition
Calories: 544kcal | Carbohydrates: 86g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 63mg | Potassium: 792mg | Fiber: 13g | Sugar: 7g | Vitamin A: 3678IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 4mg