The family resided in an isolated Sardinian village and boasted a combined age exceeding 800 years. This wholesome, nourishing soup has since become renowned as one of the crucial elements for achieving longevity and good health.
The soup makes a delightful winter dish, brimming with ingredients that strengthen immunity. Whilst there are numerous methods for preparing soup, this particular recipe is remarkably straightforward to follow. According to Blue Zones recipe notes: “A bountiful dish that is eaten every day for lunch by some of the world’s longest-lived families in Sardinia, Italy. It can be made with seasonal vegetables from the garden, but always includes beans and fregula, a toasted pebble-sized semolina pasta that is popular in Sardinia.”
Method:
Submerge the fava beans, cranberry beans and chickpeas in a generous bowl of water for a minimum of eight hours before draining and rinsing thoroughly.
Heat three tablespoons of olive oil in a substantial soup pot. Incorporate the onion, carrots, and celery, stirring frequently, and cook for five minutes.
Add the garlic and cook for 20 minutes before introducing the tomatoes, potatoes, fennel, parsley, basil, and chickpeas. Pour in enough water so that everything is submerged by one inch.
Turn up the heat to high and bring to a full boil, then lower the heat to low and let it simmer slowly, uncovered, until the beans are tender.
If necessary, add more water and let it cook for approximately one to one and a half hours. Then, mix in the pasta with the salt and pepper, adding more water if it appears dry.
Continue to simmer, uncovered, until the pasta is tender, which should take around 10 minutes.
Drizzle one tablespoon of olive oil into each of the serving bowls, distribute the soup among them, and garnish with a tablespoon of grated cheese.
Other fresh vegetables can be added, including cabbage, cauliflower, broccoli and even courgette.