Sicilian Fava Bean Soup: Macco di Fave, A Rustic & Budget Delight

Posted by

Nicola Delfino

February 17, 2025

On February 17, 2025

Preparation: 5 mins

Soaking: min 8 hrs

Cooking: 60 mins

Difficulty: very easy

Yields: 6 portions

Cost: low

If you want to go straight to the recipe click here

Introduction to Sicilian Fava Bean Soup, or Macco if you prefer!

Sicilian fava bean soup or Macco di Fave is a delicacy with ancient origins, rooted in Sicilian peasant cuisine. Today, this recipe is also proposed by CHEf Nicola Delfino.
Although we do not always agree with Nicola on the choice of ingredients, fava bean macco is one of those dishes that manages to unite us in harmony, as true traditional recipes can. In fact, it is so deeply rooted in Italian gastronomic culture that it is officially included in the list of traditional Italian agricultural products (P.A.T. – Prodotti Agroalimentari tradizionali), a sign of a culinary heritage that has endured over time.

The origin of the name Macco: a dive into history

One of the most intriguing curiosities about the macco, Sicilian fava bean soup has to do with its name.
What exactly is a ‘macco’? The answer lies in the etymology of the word: the term ‘macco’ comes from the Latin verb maccare, which means ‘to crush’. This detail reminds us of the recipe’s very ancient origins: it is thought to date back to Roman times(1). A dish that, despite its simplicity, is steeped in centuries of history and tradition.

Sicilian Fava bean soup : a poor recipe but full of benefits

Despite its humble origins, Sicilian Fava Bean Soup is a dish that deserves all our gratitude. Traditionally, fresh fava or broad beans were dried to feed the population during the winter months when food was scarce. At that time, fava beans were one of the few sources of protein, vitamins and essential minerals: a true ally of a poor but nutritious diet, providing energy and well-being at low cost.

Nutritional values of Macco di Fave (per 100g without seasoning)

Sicilian fava bean soup is a simple but, as we have already said, incredibly nutritious dish. Here are its main nutritional values:

27g of proteins
6.7mg of iron
420mg of phosphorus
90mg of calcium
4mg of vitamin C
2.6mg of niacin
0.5mg of thiamine

Figures that speak for themselves: a dish that not only satisfies the palate, but is also good for your health!

Finally, Sicilian fava bean soup, in its simplicity, is a perfect example of the Italian gastronomic tradition, made up of poor ingredients but rich in history, nutrition and love for the planet.
Although it is not sophisticated, macco shows how even the most simple dishes can be true masterpieces, capable of enriching our table and our bodies.

Enjoy your Sicilian Fava Bean Soup and happy Revolution to you all

Başak

Ingredients for a perfect Sicilian Fava Bean Soup

half a kilo or 1 pound of dried fava beans
enough vegetable stock (approx 1,2 liter) to cover the fava beans thoroughly
6 tbsps of raw extra virgin olive oil (1 for each serving)
salt and pepper to add before serving
wild fennel leaves (optional)
green leafy veggies like swiss chard, chicory etc. (optional)

TO GET YOUR FREE SEASONAL VEGETABLES AND FRUIT CALENDAR

Directions for an easy Sicilian Fava Bean Soup

Few dishes are as simple as Sicilian Fava Bean Soup.

Step 1. Soak the fava beans for at least 8 hours, then rinse well before cooking.

Step 2. Cover the fava beans with plenty of vegetable stock.

Step 3. Cook for at least 60 minutes or, as Nicola says, “forget them cooking on a very low heat“: if the stock gets too dry, add more.

Step 4. Once the fava beans have been all crushed, or well-cooked, use an immersion blender and a little more veggie broth stock to transform the fava bean mash to a nice smooth cream. “You decide the consistency, I like it creamy“, says Nicola.). Add your salt in this stage.

Step 5. Serve with a drizzle of raw oil, pepper and some wild fennel if you like. Eventually pair it with:
green leafy vegetables like swiss chard or chicory
a piece of cheese (vegan or not)
fresh hot chilli pepper flakes

CHEf

Nicola Delfino, 1974
Executive chef by profession, captain by passion
He left the world of professional catering to experience the blue.
Now he spends most of the year as chef and captain of a gulet sailing between Greece and Turkey.
Unruly disciple of Başak and her husband Giampaolo.

Bibliography
1) Banerjee, S. K., & Maulik, S. K. (2002). Effect of garlic on cardiovascular risk factors: a review. Journal of Nutrition.
2) Ried, K., et al. (2016). Effect of garlic on blood pressure: A systematic review and meta-analysis. BMC Cardiovascular Disorders.
3) Zeng, T., et al. (2017). Garlic and its bioactive compounds: a comprehensive review. Journal of Agricultural and Food Chemistry.
4) Serrato, L., et al. (2018). Antioxidant and anti-inflammatory activities of Salvia officinalis extracts in vitro. Journal of Medicinal Plants Research.
5) Asgarpanah, J., & Moghaddam, M. (2012). Pharmacological activities of Salvia officinalis L. and its medicinal applications. Asian Pacific Journal of Tropical Biomedicine.
6) Khosravi, A. R., et al. (2017). The effect of Salvia officinalis on cognitive function in elderly subjects: A randomized clinical trial. Neurobiology of Aging.