Soup of dried fava beans with fresh fennel (Maccù) from Verdura: Vegetables Italian Style by Viana La Place

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on June 24, 2022

    When I first bought this book, years ago, this soup was in my regular rotation. I made it again this evening and my family wolfed it down. Like many recipes in this book, it is a simple but stunning dish. You have to add enough salt to bring out the flavors but it's incredible how rich and complex this soup tastes considering how low effort and simple it is. I always add the ditalini.

  • Avocet on January 25, 2012

    Amazingly good. I used dried peeled favas, which don't have to be soaked. I get them at a Latin market. I needs some garlic. Saute the fennel and garlic briefly before adding them to the soup. The pasta is optional. I serve the soup with crusty bread and an orange and olive salad goes well with it.

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