Live to 100 Minestrone

This minestrone is comforting and delicious, full of vegetables and legumes. Sardinia (where I come from) is one of the rare Blue Zones in the world, which means people are more likely to live to 100 years old. This, of course, is because of many factors, but one in particular is the diet. Sardinian diet is full of seasonal vegetables and legumes, and this minestrone is something that you will find very often. Sometimes, to add as well some carbs, we also add fregula, a type of pasta similar to giant cous cous. 

You can use either dry chickpeas and beans for this and soak/cook them in advance, or you can use them straight from the tin!

Serves: 4

Ingredients

• 100g dried borlotti beans or 250g tinned borlotti beans
• 100g dried chickpeas or 250g tinned chickpeas
• 1 onion, roughly diced
• 2 celery sticks, chopped into 1cm cubes
• 1 large carrot, peeled and chopped into 1cm cubes
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 2 garlic cloves, finely chopped
• 3 sun-dried tomatoes, finely chopped
• 15g basil
• 15g parsley, finely chopped
• 3 large tomatoes, roughly chopped (or halved if using small tomatoes)
• 1 large potato, peeled and chopped into 2cm cubes
• 4 large Savoy cabbage leaves, tough stalks removed and roughly chopped
• 40g pecorino, grated, or 4 tablespoons Pangrattato
• Fine sea salt
• Freshly ground black pepper
• Fregula or any small pasta shape (optional) 

Method

1. The night before, wash the dry beans and chickpeas in cold water. Place them in a large bowl and cover them with fresh cold water; they will expand as they soak, so make sure the container is large enough and there is plenty of water. Cover the bowl and leave them to soak for at least 12 hours (or longer – check the packet). The next day, drain and then rinse the beans and chickpeas thoroughly with fresh water. Set aside.
2. If you want to save time or you are making this at the last minute, you can swap out the dried pulses for 250g (9oz) tinned borlotti beans and 250g (9oz) tinned chickpeas. If using tinned, add them along with the cabbage towards the end of the cooking. 
3. Place a large casserole dish (Dutch oven) or ceramic pan over a medium heat. Add the onion, celery, carrots and olive oil and cook for 8–10 minutes, stirring occasionally. Now add the garlic and sun-dried tomatoes and cook for a further 2 minutes. Tear the basil leaves and stir them in along with the chopped parsley and cook for another minute. Next, add the tomatoes and potato, give everything a stir and cook for a further 2 minutes, or until the tomatoes are starting to soften. Add the soaked dry beans and chickpeas and a good pinch of salt and pepper. Cover with water and bring it to the boil. Once boiling, reduce the heat back to medium, cover and cook for 1.5 hours, or until the beans and chickpeas are soft. If needed, top up with water so that the vegetables are always submerged.
4. Once the beans and chickpeas are cooked, add the cabbage, cover and cook for a final 10 minutes (If using tin beans and chickpeas add them now too).
5. This is optional but sometimes we also add fregula ( a Sardinian pasta shapes similar to giant cous cous) or small pasta shapes towards the end of the cooking time, along with some extra water. 
6. Taste and adjust the seasoning before serving.
7. To serve, use a slotted ladle to divide the vegetables, beans and chickpeas equally between serving bowls, then pour over the warm broth. Sprinkle with cheese or pangrattato and drizzle over some olive oil.

If you love this recipe, you can find this and over 90 other authentic Sardinian and family recipes in my cookbook, Eat Like A Sardinian, Live to 100.

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