Sicilian Macco-Inspired Lentil Stew
Sicilian Macco-Inspired Lentil Stew
5-6
This Sicilian-inspired soup is a version of minestrone traditionally prepared in many rural areas of Sicily on March 19th, which is Saint Joseph's Day (Feast of Saint Joseph). It is also a time to use up all the remaining legumes after the winter season.
"The presence of chestnuts is typical of Siracusa, and, if desired, you can add pasta corallina or small cubes of sautéed bread before serving."
Ricette Di Sicilia, Slow Food Edition
Ingredients
- Trader Joe’s Organic Lentil Vegetable Soup, 2 cans
- wild chard, or swiss chard, or any variation of greens, 1 large bunch or 2 medium bunches roughly chopped
- fava beans (or white beans or chickpeas), 1 can drained & rinsed
- frozen or canned peas, 1 cup
- dried fennel seeds, ¼ or ½ tsp (it can be strong)
- Trader Joe’s Organic Peeled & Cooked Chestnuts, 8 nuts
- EV olive oil
- broth (any on hand) — optional, to thin if needed
- salt & pepper
Directions
Heat the Lentils: Pour the 2 cans of Trader Joe’s Organic Lentil Vegetable Soup into a large pot and bring to a gentle simmer over medium heat.
Add Fennel Seeds and Beans: Stir in the dried fennel seeds, then add fava beans (or your choice of white beans or chickpeas). Let the mixture simmer for 5 minutes.
Add Peas and Cook Swiss Chard: Stir in the peas and chopped Swiss chard. Simmer until the greens are tender and the peas are heated through, about 5–7 minutes.
Add Chestnuts: Stir in the chopped Trader Joe’s cooked chestnuts and simmer for another 2–3 minutes to warm through.
Adjust Consistency and Season: If the soup is too thick, add a splash of broth to loosen it to your desired consistency. Season with salt and pepper to taste.
Continue to simmer as long as you’d like to deepen flavor.Finish with Olive Oil: Drizzle extra virgin olive oil over the soup before serving for a rich, smooth finish.