In a remote region of Sardinia, there once lived a family distinguished by incredible longevity.
According to the members of this family, their long and healthy life is due to a simple daily ritual – a bowl of thick, nutritious soup that they ate every day.
This traditional soup, also known as “minestrone of longevity”, has since been recognized as one of the key dishes that contribute to health, long life and strong immunity. It is especially suitable for the winter months as it warms the body and is rich in nutrients. Although it can be prepared in many ways, the original recipe comes from the so-called Blue Zone of Sardinia – a region known for its large number of vital centenarians.
"It is a dish eaten every day for lunch in some of the longest-lived families in the world," the recipe states.
The main ingredients are beans and fregula, a type of small fried semolina pasta that is particularly popular in Sardinia. The soup is prepared with various types of vegetables, usually seasonal, from the garden.
Recipe for longevity soup
Ingredients:
Beans, fava beans, and chickpeas (soaked at least 8 hours in advance)
Onions, carrots, celery
Bow
Tomatoes, potatoes, fennel
Fresh parsley and basil
Fregula (or similar small pasta)
Salt and pepper
Olive oil
Optional: grated hard cheese and additional seasonal vegetables (cabbage, broccoli, zucchini, cauliflower)
Preparation:
In a large bowl, soak the beans, fava beans, and chickpeas for at least eight hours before cooking. Then rinse and drain well.
Heat three tablespoons of olive oil in a large pot. Add the chopped onion, carrot, and celery. Simmer, stirring frequently, for about five minutes.
Add the finely chopped garlic and continue cooking for another 20 minutes, stirring occasionally.
Then add the tomatoes, potatoes, fennel, fresh parsley and basil, as well as the previously soaked chickpeas and beans.
Pour in enough water to cover all ingredients by two to three centimeters. Increase the heat to a simmer, then reduce and simmer uncovered for about an hour and a half, until the chickpeas and beans are tender. Add more water if necessary.
When the beans and chickpeas are cooked, add the pasta, season with salt and black pepper. If the soup thickens, add more water.
Cook until the pasta is tender, about 10 minutes.
When serving, add a tablespoon of olive oil to each plate and sprinkle with grated cheese. If desired, you can add other vegetables to the soup, such as zucchini, broccoli, or cabbage.
