Maccu di Fave is the kind of soup that proves texture can come from patience alone. Dried favas soften, break down, and turn the pot thick without cream, butter, or a blender.
We keep the Sicilian shape of the dish intact: split favas, onion, celery, fennel fronds when you can find them, and greens folded in near the end. The useful checkpoint is not a timer alone. The soup should mound on a spoon, then relax slowly back into the pot.
Set servings and units first. You can change them anytime.
Rinse the dried favas under cold water. Put them in a large bowl, cover with at least 6 cups cold water, and soak 8 to 12 hours.
Drain the favas and put them in a large pot with the onion, celery, and 6 cups fresh water. Bring to a boil, skim the surface, then lower the heat to a steady simmer.
Cook for 60 to 70 minutes, stirring every 10 minutes, until the favas collapse against the spoon. Add hot water by the ladle if the pot looks dry before the beans soften.
Stir hard for 2 minutes to thicken the soup. Add the fennel fronds, greens, salt, and olive oil, then simmer 8 to 10 minutes more.
Adjust with black pepper and more salt if needed. Serve when the soup mounds on a spoon and slowly settles back into the bowl.
You made Maccu di Fave. Time to eat.
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If fennel fronds are not available, use a small pinch of fennel seed crushed with parsley. It gives direction without making the soup taste like licorice.
Six Italian regions. Nothing reformulated. Imported direct.
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