Today, a humble soup, Minestrone makes an appearance here. This is what the longest living family ate every day in Sardinia, Italy.
The recipe is almost exact.
It is full of beans and vegetables which make it one of the most nutritious one-pot meals you can make.
Even though its summer and hot out, I had to try this soup recipe to see what it was all about. In Sardinia they eat both winter and summer minestrone soups so I figured I’d do what the Sardinians do and eat this soup in summer. It was delicious and approved by the family, too.
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Thank you #childrenshospitalofphiladelphia for hosting me for another Wellness Wednesday! 🤗 @minal_tolani @tmimi95
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And thank you @zamorarosaura for the Sardinian wine! I don’t know how you got it because it’s rare but it made this meal complete!
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MINESTRONE WITH FENNEL AND GARLIC
MAKES 8 SERVINGS
Ingredients:
* ¼ cup red beans, dried or canned
* ¼ cup chickpeas, dried or canned
* ¼ cup dried fava beans
* ¼ cup lentils
* 2 large potatoes, peeled and cut into 1-inch cubes
* 1 onion, chopped
* 1 bunch kale, beet or Swiss chard leaves
* 2 small fennel bulbs and stalks, washed and chopped
* 1 fresh tomato
* 3 garlic cloves
* 1 stalk celery, chopped
* 2 cups cubed pumpkin or other squash (zucchini, yellow, butternut, acorn)
* ¼ cup fregula pasta (can sub Israeli couscous or orzo)
* 3 quarts water
Directions:
If using dried beans: Soak beans at least 6 hours, or overnight; drain and rinse.
In a soup pot, simmer beans in water to cover for 45 minutes to 1 hour, or until very soft. Add lentils after 30 minutes. Drain beans and lentils.
If using canned beans: Rinse and simmer beans in covered pot for 30 minutes, then drain.
To make minestrone: In large soup pot, combine beans with all vegetables in water and bring to a boil. Lower heat to medium-low and simmer for 15 minutes. Add 1-2tsp. Salt. Taste and add more if needed. Add fregula or other small pasta and simmer for another 15 minutes. Serve with crusty bread and a drizzle of olive oil.
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