Long-Life Minestrone

This recipe is derived from the Melis Family Minestrone recipe in The Blue Zone’s Kitchen by Dan Buettner. When we read that the longest-lived families eat this soup daily, we just had to try it. It is so delicious! We make this soup and tell its story when friends come to dinner! Everyone wants the recipe. Thank You to the Melis Family and to Dan!

Ingredients:

• 3 Tablespoons water
• ½ can chickpeas (15 ounce) – drain and rinse
• 1 can cranberry or kidney beans (15 ounce) – drain and rinse
• 1 can fava beans (15 ounce) – drain and rinse
• ½ cup lentils (dry)
• 2 medium onions, diced
• 4 stalks of celery, diced
• 3 medium carrots, diced
• 2 cloves garlic pressed through garlic press
• 2 cups diced winter squash or potatoes (I usually use acorn squash)
• 1 ½ cups of diced fennel (bulb, stalks, and fronds)
• 1 – 28 ounce can crushed or pureed tomatoes
• ¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
• 2 Tablespoons fresh basil leaves, chopped
• 6 to 8 cups of water
• 1 teaspoon sea salt
• Fresh ground black pepper to taste (approx. ½ teaspoon)

Instructions:

1. Heat 3 tablespoons of water in a large soup pot (I use a 7 quart)
2. Sauté onions until they soften, then add carrots and celery for 5 minutes. Stir frequently.
3. Add garlic, stirring constantly for a half a minute
4. Stir in tomatoes, squash (or potatoes), fennel, parsley, basil and drained beans, chickpeas. Add 6 to 8 cups of water so that everything is submerged under water.
5. Bring soup to a boil. Then lower heat to low and simmer slowly uncovered (15 minutes)
6. Stir in salt and pepper
7. Add up to 2 cups of water to thin soup
8. Enjoy!

I add a little hummus and salsa to my bowl of soup. Super delicious!