How to Make Macchu (Sicilian Style Fava Bean Soup)

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I recently returned from a trip to Sicily. While there I tasted this hearty, traditional, bean soup and decided to learn how to make it!

by Daniel Raffel

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Step 1 of 17

Gather your ingredients!

Step 2 of 17

Wash, clean and cut your leaks into 1/4 inch rough slices.

Step 3 of 17

Get a large soup pot and add about 6 tablespoons of olive oil and heat on medium-low heat.

Step 4 of 17

Add your leaks and continue to cook on medium-low heat until they have a transparent sheen.

Step 5 of 17

Roughly mince three cloves of garlic.

Step 6 of 17

Once the whites of the leeks start looking transparent add your garlic and continue to cook for about another minute or two.

Step 7 of 17

Add about 2 pounds of Fava beans. I'm using canned Favas. Note: If you use frozen Favas you'll want to cook them until they float in the water that you're adding in an upcoming step!

Step 8 of 17

Take 3 stems of oregano and add just the leaves.

Step 9 of 17

Add 2 1/2 cups of water and bring to a boil.

Step 10 of 17

Prepare to cut the fronds off your fennel. No need to make them pretty we'll be blending them shorty!

Step 11 of 17

The cut fronds should look like this. Note: don't use the fennel just the fronds!

Step 12 of 17

Add salt to taste.

Step 13 of 17

Add the fennel fronds.

Step 14 of 17

Using an immersion blender purée the soup until the biggest fronds are all broken down.

Step 15 of 17

When done it will be a thick soup.

Step 16 of 17

Add fresh pasta and cook until al dente. If you don't have fresh pasta I suggest cooking the pasta separately and adding it once it's cooked (otherwise it might stick to your pan while cooking.)

Step 17 of 17

Serve in a bowl adding some extra olive oil and fennel fronds on the top!

You're Done!

Start over

This guide was made by:

Daniel Raffel

San Francisco, CA

snapguide.com

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Leave a Comment

Just made it... It tastes great but I must say I like the none blended version better than the blended. I liked the pieces more than the mash. Thanks for the recipe.

Esty Shpigel 8 months ago

@Fabio Thanks for the tips! I looked for frozen green Fava's everywhere and the only only option I found were canned. Next Fava season I'll def use green ones.

Daniel Raffel (author) 9 months ago

@Farideh Maccu is made everywhere here in Sicily. It's very traditional food.

Fabio Artix 9 months ago

Hi i'm sicilian. It's better to use green fava bean if you find it. I also suggest you to put wild fennel after blending the maccu, not before. But it can be in many different ways :)

Fabio Artix 9 months ago

Which part of Sicily they use to make this soup?

Farideh Jamshidi 9 months ago

1 Leek

3 Garlic cloves

2 Pounds Fava beans (canned)

3 Stems of Oregano (just leaves)

6 Tablespoons Olive oil

2 ½ Cups Water

Salt to taste

1 Bunch Fennel fronds

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