#Minestrone

This is my Live to 100 Minestrone 💙 This dish is comforting. delicious and packed full of vegetables and legumes. It’s also a great example of why Sardinia is one of only five Blue Zones in the world and why people here are more likely to live to 100 years old! This, of course, is because of many factors, but one in particular is our diet which is full of simple, seasonal, local ingredients. Even today, minestrone is still something that we eat very often. My advice would be to use my recipe as a guide but try to make it seasonal and make it your own, just like we do in Sardinia. Sometimes, to add some carbs, we also add fregula, a type of pasta similar to giant cous cous. You can find this recipe as well as over 90 authentic Sardinian and family recipes in my new cookbook Eat Like A Sardinia, Live to 100 💙 You can pre-order your copy via the link in bio 📘👆 I’m so grateful to everyone who has already pre-ordered it as you’re helping the book get seen, stocked and supported. If you haven’t ordered yours already and you are able to pre-order it now that would mean a lot (and you don’t have to pay until publication!). Here are the ingredients 👇 Or you can find the full written recipe on my website. Serves 4 100g dried borlotti beans or 250g tinned borlotti beans 100g dried chickpeas or 250g tinned chickpeas 1 onion 2 celery sticks 1 large carrot 2 tablespoons extra virgin olive oil, plus extra for drizzling 2 garlic cloves 3 sun-dried tomatoes 15g basil 15g parsley 3 large tomatoes 1 large potato 4 large Savoy cabbage leaves 40g pecorino or 4 tablespoons Pangrattato Fine sea salt and freshly Ground black pepper Fregula or any small pasta shape (optional) #minestrone #liveto100 #healthyfood #comfortfood #sardinia

Inviting friends over for dinner on the day you arrive back from a big trip is a completely normal thing to do… In my defense I hadn’t realised I’d be making 3 dishes, but at least I got to make my Olympic Dad joke multiple times so it was completely worth it. #Homecooking #Hosting #Minestrone #italiancooking

@our_cookingjourney nailed Minestrone This best longevity cocktail ever invented. Eaten daily by people in the #sardinia #bluezone

NYE Italian Minestrone Soup aka longevity soup🍜 In Italy it’s a tradition to eat lentils on New Year’s Eve as it’s believed to bring good luck, wealth and prosperity in the new year. So here’s my Italian minestrone soup packed with lentils, veggies and a whole lot of yummy goodness 🙌 Comment RECIPE and I’ll send the written recipe, measurements and tips to your inbox lovelies. You can also click the link in my bio and it takes you straight there xxx Happy New Years ❤️ https://cookingwithayeh.com/italian-minestrone-soup/ #nye #lentils #italianfood #minestronesoup #minestrone

To celebrate the first day of Spring, I am making this Spring minestrone 🌸🌱 So bright, so flavorful. It is the perfect soup for the transitioning seasons! Packed with protein, vitamins and antioxidants, it will nourish your body and soul at the same time ✨ Ingredients~ - 1 yellow onion - 6 cloves of garlic - 2 leeks, trimmed, washed and sliced - 1 bunch of asparagus, cut into 1/2 inch pieces - 2 stalks celery, diced - 2 cups frozen peas - 2, 15oz cans of cannellini beans (drained & rinsed) - 1 cup fresh parsley, minced - 2 small sprigs of fresh thyme - Zest and juice of 1 lemon - Parmesan rind - 8 cups vegetable or chicken broth (2, 32oz containers) -1 tbsp. dried oregano -1 tbsp. dried basil - salt to taste -olive oil For topping: (optional but recommended!) - jarred or fresh pesto - fresh parsley - parmesan - garlic chile oil - lemon juice Directions~ Start with dicing your onion, garlic, celery and parsley . Then, trim your asparagus to remove the thicker/ woody bottom ends. Cut into quarter inch pieces then set aside. Trim your leeks by removing the thick, dark green tops. Then, thinly slice them and add your leeks in a bowl of cold water. Gently toss to allow any sand or sediment to fall to the bottom of the bowl. Don’t skip this step! In a large pot over a medium heat, add your celery, onion, leeks and garlic with olive oil and salt. Sauté until tender, and beginning to caramelize (about 15 minutes). Then add frozen peas, asparagus, cannellini beans, parsley, parmesan rind, fresh thyme, oregano, basil and lemon zest/juice and cover with broth. Reduce heat to a medium-low and allow this to simmer for 40-50 minutes to allow flavors to fully combine. Serve this with a drizzle of fresh or jarred pesto, grated parmesan, parsley, chili flakes, and lemon zest. Enjoy!

Minestrone Soup Recipe inspired by the Blue Zones documentary! Follow @doctortim.md for more healthy recipes and strategies on how to live a healthier life! Recipe 4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 Japanese purple sweet potatoes (Okinawa ideally, but murasaki was used here), diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned san marzano tomatoes 15 oz canned chickpeas, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped In a large pot, combine the garlic and onion with 1 to 2 tablespoons of water, and saute until softened, approximately 3 minutes. Add the carrot, celery, potato, dried oregano, salt and pepper. Saute until the potato and carrot have softened, approximately 6 minutes. Add the vegetable broth, tomatoes, chickpeas and pasta. Bring to a boil, then simmer uncovered for 12 to 15 minutes, until the pasta is cooked. Garnish with fresh parsley as desired. Recipe IB: @plantyou.! #healthyrecipes #soup #vegetables

With lifelong soup devotee @sara.pascoe in the studio, it was only right we brought in the big guns... aka @angelacooking’s minestrone! 🍲 Wholesome, hearty and packed with goodness, watch as Angela cooks @marthacollison’s recipe for the best minestrone soup! 📝 Recipe below. Save for later! 2 tbsp olive oil, plus extra to drizzle 1 onion, finely chopped 2 carrots, peeled and cubed 2 celery sticks, trimmed and cubed 2 clove/s garlic, crushed 400g can Mutti Finely Chopped Tomatoes 2 x 450ml Cooks’ Ingredients Chicken Stock 400g can cannellini beans 1 tsp dried oregano 2 bay leaves 1 leftover Parmigiano Reggiano rind (optional) 75g small pasta shapes such as orecchiette or cavatappi 1 courgette, cubed 3 leaves cavolo nero, woody stems removed and roughly chopped ½ x 25g pack parsley, finely chopped ½ lemon, juice Parmigiano Reggiano, finely grated, to serve 1. In a large saucepan or stock pot, heat the olive oil over a medium heat. Add the onion, carrots and celery and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant. 2. Add the tomatoes (swill out the can so nothing is left behind), then pour in the stock, add the cannellini beans (with all the juices from the can) and bring to a gentle simmer. Stir in the oregano and bay leaves, add the parmesan rind, if using, then season and simmer for 15-20 minutes. 3. Cook the pasta in a separate pan according to pack instructions until al dente. Drain and drizzle with a little olive oil to stop it sticking. 4. Add the courgette and cavolo nero to the soup and cook for 3-4 minutes, then stir in the parsley and lemon juice. Taste, adjusting the seasoning as needed. Remove the bay leaves and parmesan rind, if using, then discard. 5. Divide the pasta between bowls, ladle the soup over the top, then serve with freshly grated parmesan and black pepper. 🌱 Vegan and gluten swaps? As Sara is vegan, Angela used vegetable stock and vegan cheddar cheese. She also used gluten-free pasta for Nick.

longevity soup - googl’ PlantYou minestrone for the recipe! ❤️ #recipe #plantbased #easyrecipe #soup

Oggi prepariamo la regina delle zuppe toscane… la ribollita! INGREDIENTI: verdure miste per minestrone 1 kg (anche surgelate van bene 😌); 500 g di fagioli cannellini, 2 palmine di cavolo nero, pepolino, concentrato di pomodoro 2 cucchiai, olio extravergine qb, sale e pepe, pane sciocco raffermo g 500 ❤️ La cuoca pop della TV 🍝 Il Club delle Cuoche, Bischeri&Bischerate, Capriccio, Prova del Cuoco & Pomeriggio5 🎥: @atera.agency #luisannamesseri #ribollita #ribollitatoscana

Minestrone, la sopa que explota de sabor, la vas a amar! Para hacer en cantidad y freezar! Hoy esta versión sin fideos pero muy muy rica! INGREDIENTES * Apio 4 ramas, zanahoria 2 u, cebolla 1 u, papas 2 u, zucchini 1 u (o repollo 1/2 U) , tomate perita 2 u, extracto de tomate 2 cda, diente de ajo 1 u, hojas de apio picadas 2 cda, albahaca picada 2 cda, perejil picado 2 cda, garbanzos cocidos 200 g, porotos alubias cocidos 200 g y agua 1, 2 L.� PREPARACIÓN * Cortar todos los vegetales de tamaño similar. * Saltear la cebolla, apio, zanahoria, con aceite de oliva, mezclar y agregar sal para que suden los vegetales. * Cuando comienza a transparentar la cebolla, incorporar el ajo picado, hojas de apio picadas, albahaca picada y perejil picado. * Cocinar 1, 2 minutos, agregar la papa, un buen extracto de tomate y mezclar. * Incorporar también tomate perita y el agua. En esta etapa agregar si se lo desea repollo blanco cortado, que le queda muy bien. * Cocinar hasta que las papas estén casi blandas y agregar los zucchinis, garbanzos y porotos, * Cocinar 5 minutos mas y rectifica con la sal. * Listo! A disfrutar! #casero #recetasfaciles

Comment “RECIPE” and I’ll send you the link for mamas minestrone 🍅🍲follow @healthygirlkitchen for soups all season long!! I make this soup whenever I need a super cozy night-in. This lasts 4 days in the fridge and 6 months in the freezer! Not only is it easy to make but it’s loaded with nutrients and your kids will love it too. This is another soup that’s been in my rotation for years and now it can be in yours! You can put this in the crock pot in the morning and then eat it for dinner OR since it’s super fast you can make it 30-45 minutes before you plan to eat dinner. #soup #healthyrecipe #soupseason #dairyfree

Minestrone 🤤😮‍💨🤩 400 grs de caraotas rojas @elmaizalito 500 grs de chuleta ahumada 1 papa 1 zanahoria 1 cebolla 1 tallo de ajoporro 100 ml de puré de tomate 2 hojitas de laurel 100 grs de pasta corta Sal Terminar con queso Parmesano #minestrone #caraotasrojas #recetas #comida #cocinaconjose