Macco di Fave
Macco di fave is a rustic and hearty traditional Sicilian soup made with fava beans cooked until creamy, the perfect example of peasant food!
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 750 g fava beans, shelled (fresh or frozen)
- 3 tbsp . olive oil (plus extra for drizzling)
- 1 onion (diced)
- 1 medium carrot
- 1 rib celery
- 3 cup swiss chard (chopped)
- 1 cup spaghetti (in small pieces)
- salt (to taste)
- Parmigiano cheese (optional)
Instructions
- 1
Bring a large pot of water to a boil and cook the fava beans for 2-3 minutes.
- 2
Drain and place in a bowl of ice water.
- 3
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.
- 4
Prepare the vegetables: chop the carrots, celery and onion. Give the swiss chard a rough chop.
- 5
Have a medium sauce pan with about 5 cups of simmering water on hand.
- 6
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.
- 7
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.
- 8
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.
- 9
For a creamier consistency use a potato masher or immersion blender to partially purée the soup.
- 10
Increase heat to medium high and stir in the pasta. Cook, stirring frequently, until it reaches the desired level of doneness.
- 11
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.
- 12
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.