Macco di Fave (Fava Bean Soup)
This rustic Sicilian fava bean soup features a creamy texture from puréed dried fava beans, enhanced with fresh herbs and a hint of garlic. It's a comforting and hearty vegan dish that highlights the earthy flavor of legumes. Serve with crusty bread for a complete meal.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 165 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gdried fava bean, peeled, split
- 1.5 lwater
- 3 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 0.5 tspfennel seed(optional)
- 2 gfresh rosemary
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped, for garnish
Equipment
ladle · large pot · dutch oven · skillet · immersion blender
The method
Step by step
- 1
Rinse the dried fava beans thoroughly under cold water.
About 1 min
- 2
In a large pot or Dutch oven, combine the rinsed fava beans and water.
About 1 min
- 3
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the fava beans are very tender and beginning to break down.
About 50 min
Cook’s note: Skim off any foam that rises to the surface during the initial boiling.
- 4
While the fava beans are simmering, heat the olive oil in a separate small skillet over medium heat.
About 1 min
- 5
Add the yellow onion to the skillet and sauté for 5-7 minutes until softened and translucent.
About 7 min
- 6
Add the garlic and optional fennel seeds to the skillet and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Once the fava beans are tender, remove the rosemary sprig.
- 8
Add the sautéed onion and garlic mixture, salt, and black pepper to the fava beans.
About 1 min
- 9
Using an immersion blender, carefully blend the soup until it reaches a creamy, desired consistency. Alternatively, transfer batches to a standard blender.
About 2 min
Cook’s note: For a chunkier soup, leave some fava beans whole.
- 10
Taste and adjust seasoning as needed.
About 1 min
- 11
Ladle the hot macco di fave into bowls and garnish with fresh parsley.
About 1 min
Cook’s note: A drizzle of extra virgin olive oil can also be added just before serving.
Per serving
Nutrition
- Calories
- 165.2kcal
- Protein
- 5g
- Carbs
- 14.6g
- Fat
- 10.6g
- Fibre
- 4.1g
- Sugar
- 2.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover macco di fave in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or vegetable broth if the soup is too thick.
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