This Sardinian Longevity Minestrone soup recipe is super healthy. It is a staple in the Sardinian diet that contributes to a long life. Enjoy it with crusty sourdough bread.


2 TBS, Extra virgin olive oil

1 small yellow or white onion chopped.

1 medium carrot peeled and chopped.

1 celery rib chopped.

1 broccoli stalk peeled and chopped.

1 small sweet potato peeled and diced (about 1 cup)

1 small fennel bulb chopped.

1 tablespoon tomato paste

2 cloves garlic minced.

1 can fava beans

1 can Great Northern beans

1 28-ounce can crushed tomatoes

1/4 C. loosely packed fresh Italian flat-leaf parsley leaves chopped.

1 TBS. chopped fresh basil leaves

1/2 C. fregola pasta

kosher salt and freshly ground black pepper

1/4 cup Pecorino Romano or Daiya Smoked Gouda finely grated (optional)

extra virgin olive oil for garnish



Heat the oil in a 5 qt Dutch oven or soup pot set over medium. Add the onions, carrots, celery, broccoli, sweet potatoes, and fennel when the oil begins to shimmer. Sauté, stirring frequently, until all the vegetables are softened.

Scoot the vegetables to the side, creating a clear spot, and add the tomato paste and garlic. Stir together until the garlic is fragrant (less than a minute), then mix in with the remaining vegetables.

Increase heat to medium-high, and the beans, crushed tomatoes, and 4 cups of water. Bring to a boil, then reduce heat low or medium-low to maintain a very gentle simmer. Cook for 20 minutes, uncovered.

Add the pasta and a pinch of salt. If the soup is too thick, add another cup of water. Cook for 10 minutes more.

Stir in the herbs. Taste, and add salt and pepper as needed.

To serve, spoon into bowls, drizzle with olive oil, and top with the cheese.


Post a comment

Your email address will not be published.

Related Posts