BLUE ZONE MINESTRONE SOUP
This recipe is a take on a minestrone soup eaten by world's longest lived families in Sardinia. Packed full of vegetables, beans and herbs it makes a delicious lunch or dinner.
INGREDIENTS
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1 can cannellini/pinto beans drained
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1/2 can chickpeas
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7 tablespoons extra-virgin olive oil
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1 medium yellow or white onion, chopped
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2 medium carrots, peeled and chopped
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2 medium celery stalks, chopped
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2 teaspoons minced garlic
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1 can chopped tomatoes
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3 medium yellow potatoes, peeled and diced
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1 chopped fennel
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A good handful of parsley chopped
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A good handful of chopped fresh basil leaves
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2⁄3 cups wholemeal pasta
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1⁄2 teaspoon sea salt
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1⁄2 teaspoon freshly ground black pepper
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6-8 cups vegetable or organic chicken broth/stock
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1⁄4 cup finely grated pecorino Romano
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1 Tbsp of tomato puree.
METHOD
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Warm 3 tablespoons of the olive oil in a large soup pot and set over medium-high heat. Add the onion, carrots, and celery; cook, stirring often, until soft but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 20 seconds.
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Stir in the tomatoes, potatoes, tomato paste, fennel, parsley, and basil, as well as the drained beans and chickpeas. Add the vegetable/chicken stock.
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Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered, until the beans are tender, adding more water as necessary if the mixture gets too thick, about 1 1⁄2 hours.
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Stir in the pasta, salt, and pepper. Add up to 2 cups water if the soup seems too dry. Continue simmering, uncovered, until the pasta is tender, about 10 minutes.
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Pour 1 tablespoon of olive oil into each off our serving bowls and top with spring onion. Divide the soup among them and top each with 1 tablespoon of the grated cheese.
