Sardinian soup

In our quest for immortality the Sardinians have taken a huge step forward with their longevity soup, the famous Sardinian minestrone.

This wonderful Sardinian minestrone soup was put in the spotlight on the recent Blue Zone documentary series. This version of an Italian minestrone soup is full of a variety of beans and vegetables for a tasty, hearty soup that is so satisfying. This Sardinian minestrone recipe makes enough for lunch or dinner for a week and is such a tasty way of eating lots of vegetables and beans!

Blue Zones are areas of the world where a higher-than-average number of people live much longer than the average age. A lot of this is attributed to their lifestyles and the food they eat. Sardinia is one of these places, and this soup is an island classic!

Looking for a blue zone recipe? This Sardinian Herb Soup is packed full of nutrients and also tastes good. What are you waiting for?

This take on the Sardinian minestrone soup recipe featured in the Blue Zone's documentary uses canned beans to save on time. This soup is renowned for its use of a variety of healthy vegetables, and is super versatile because you can swap ingredients out for what you have on hand!

https://www.bluezones.com/recipe/sardinia-minestrone/ Prep Time Overnight Soak, 15 mins prep Cook Time 2 hrsServings: 8-10Ingredients • 1⁄2 cup dried cannellini beans (Try our Cannellini Beans) • 1⁄2 cup dried cranberry beans (Try our Borlotti Beans) • 1⁄3 cup dried chickpeas • 7 tablespoons extra-virgin olive oil (Try our EVOO) • 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…

The Sardinian soup s’erbuzzu is brothy and bold, but it’s still fresh and light thanks to handfuls of fresh herbs. More than a dozen, actually. And when the cooks at Christopher Kimball’s Milk Street came across it, they knew it would be a satisfying weeknight meal. The soup includes fregola, little balls of pasta that add substance. To make the recipe easier for an American home cook, they pared it down to what had the most impact. That's parsley for grassiness, tarragon for sweet anise…

The centenarians in Sardinia make their minestrone with loads of lard, but we think this is a nicer version. Minestrone is a much-loved soup all over Italy and it is so good served with this pesto-style dressing. In Sardinia they often use a kind of pasta called fregola in their minestrone, but you could also use broken-up spaghetti or any small pasta if you prefer. If you do have a bit of Parmesan rind in the fridge, sling it into the pot. Even if it looks dry, it’ll add flavour.

This Sardinian herb soup is herby and delicious, and makes the most of fresh spring herbs available this time of year. It also includes pancetta, white beans, and Italian cheese.

The Sardinian soup s’erbuzzu is brothy and bold, but it’s still fresh and light thanks to handfuls of fresh herbs. More than a dozen, actually. And when the cooks at Christopher Kimball’s Milk Street came across it, they knew it would be a satisfying weeknight meal. The soup includes fregola, little balls of pasta that add substance. To make the recipe easier for an American home cook, they pared it down to what had the most impact. That's parsley for grassiness, tarragon for sweet anise…