Minestrone di San Giuseppe is a dish that comes from a custom handed down from rural celebrations for the spring equinox of classical antiquity: in fact, the good housewife gets rid of what is left of legumes, waiting for the new harvest.

There are different variants: in Syracuse borage, fennel seeds, a tuft of wild fennel, dried tomatoes are added.

In Palermo and inland Sicily, dried tomatoes, parsley, beets, not abundant rice and chestnuts are added.

In Cammarata the holy craftsman is celebrated with the soup of charity.

The typical recipe of Favara includes the addition of potatoes, cabbage or other vegetables from the garden, celery, a little Sicilian ancient wheat and pasta of the size you find in the pantry.

COOKING METHOD

Put in water the legumes and then in a saucepan to simmer together in unsalted water, adding the sliced ​​onion, seasonal vegetables and chopped tomatoes halfway through cooking. The "Maccu" is ready after a few hours and the consistency must be creamy.At the end of cooking, salt and pepper to taste and raw extra virgin olive oil.