Sicilian fava bean soup or U'Maccu dates back many centuries and is ingrained in Sicilian culture.  During barren winters, Sicilian countryside "peasants" would whip this up as a nutritious, hearty meal.  It would feed their friends, families, and even their farm animals.  

I love this soup because of how nutritious and easy it is to prepare at any time of the year.  Adding the dukkah on top gives it a satisfying crunch and a ton of extra flavor.  When left to sit this soup solidifies.  Be sure to save some of the cooking liquid to thin it out if not eating immediately. 

Serves 4-6

Ingredients:

For the soup

1 lb dried split fava beans 

1 onion, peeled

2 carrots, peeled and cut into large chunks

1 celery stalks, cut into large chunks

Fennel tops from 1 fennel 

2 tbsp olive oil

2 garlic cloves

Extra virgin olive oil 

Kosher salt 

Pepper

For the dukkah: Makes about 2 cups

1/2 cup pistachio

1/2 cup almonds

3 tbsp sesame seeds

2 tbsp coriander seeds

Kosher salt

Pepper 

Method for the dukkah:

In a dry skillet lightly toast the pistachio and almonds. 1-2 min.  Sed aside then add sesame seeds, and coriander seeds.  Toast lightly.  Add nuts and seeds to a blender and pulse 2-3 times.  You are looking for a rough chop.  Store in an airtight jar in the refrigerator. 

Method for the soup:

Rinse fava beans thoroughly and place in large stock pot.  Add onion, carrots, celery, fennel tops and a few pinches of salt.  Cover with water and bring to a rolling boil.  Reduce to a simmer, cover and cook for about 25-30 min, or until beans are extremely tender and almost falling apart.  Remove onion, carrots, celery, and fennel tops.  Drain beans, and reserve broth in a bowl.  

Heat olive oil in the same pot and lightly saute the minced garlic.  Add beans and a little bit of the reserved broth.  Cook for a couple more minutes to combine the flavors.  Transfer to a blender and blend on high until completely smooth.  Put back into pot and season with salt adding more cooking liquid until desired consistency is reached.  Serve and drizzle with olive oil and sprinkle with dukkah.