Maccu di San Giuseppe:
1/2 lb. dried shelled fava beans
1/4 lb. dried borlotti or kidney beans
1/4 lb. chick peas
1/2 lb. dried chestnuts or 3/4 lb. fresh and shelled
1/4 lb. dried lentils
2 dried tomatoes, cut into small pieces
1 onion sliced
1 teaspoon fennel seeds
3 ribs celery
3 sprigs fresh wild fennel
1 large bunch fresh borage shoots (borage is another herb)
1/2 lb. fresh spinach or Swiss chard
Salt and freshly ground black pepper
1/4 cup olive oil
Soak the fava beans, borlotti or kidney beans, chickpeas, and chestnuts overnight in abundant water (if using fresh chestnuts, you don't need to soak them). Add the chickpeas and the lentils for the last hour or two of soaking. Drain and place in a large earthenware pot with 9-10 cups of water. Bring to a boil and simmer for about 3 hours or until all the legumes are tender.
After the first hour and a half, add the tomatoes, onion and fennel seeds. Chop the celery and other greens into fairly small pieces, and add them to the soup. Salt to taste. A few minutes before removing from heat, season with salt and pepper and olive oil. Serves 6-8.
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