This delicious recipe comes from The Blue Zone Kitchen cookbook. The author provides a lot of insight on all 5 Blue Zones in the world. All the dishes in the cookbook are actual recipes used in the Blue Zone areas. Each dish in the cookbook uses ingredients that are local and in season to that area. The recipes and cooking methods are proven to increase longevity, wellness, and mental health in the 5 Blue Zone areas.
We loved this minestrone soup so much! It was so tasty even with minimal seasonings. It came together quickly and was still as delicious as leftovers.
7 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped (about 2/3 cup)
2 medium celery stalks, chopped (about 1/2 cup)
2 teaspoons minced garlic
1 (28-ounce) can crushed tomatoes
3 medium yellow potatoes, peeled and diced (about 1½ cups)
1½ cups chopped fennel (bulbs, stalks, and fronds)
1/4 cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
2 tablespoons chopped fresh basil leaves
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can chickpeas, drained
6-8 cups water
1/2 cup chickpea or lentil pasta
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Set large stockpot on the stove, on medium heat. Add 3 tablespoons of olive oil. Add onions, carrots, and celery. Stir often while cooking. Cook until soft, about 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, potatoes, fennel, parsley, basil, and beans. Add 6-8 cups of water.
Raise heat to high and bring soup to a boil. Reduce heat to low and simmer uncovered for 10 minutes.
Stir in pasta, salt, and pepper. Add up to 2 more cups of water if the soup seems too dry. Continue simmering uncovered until the pasta is fully cooked, about 10 minutes.
Pour 1 tablespoon of olive oil into each bowl before serving.