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Obsessed with this viral longevity soup and have been making it on repeat 😍 Also, it’s the last day to snag my favorite @Cuisinart Custom 14 Cup Food Processor on sale for $50 off! Use it all the time and love it, cuts down on so much prep time 🙌🏼 Serves: 8-10 6 tablespoons olive oil, divided 1 yellow onion, chopped 2 large carrots, peeled and chopped 2 large celery stalks, chopped 3 tbsp. Tomato paste 4 cloves garlic,minced 1 28 oz. can crushed tomatoes 1 large yukon gold potato, peeled and diced small 2 cups fennel (bulb, stalks, and fronds), chopped ¼ cup italian flat leaf parsley, chopped plus more for garnish ¼ cup fresh basil, chopped 1 15 oz. can cannellini or fava beans, drained and rinsed 1 15 oz. can pinto beans beans, drained and rinsed ½ 15 oz. can chickpeas, drained and rinsed 4 cups vegetable stock 4-6 cups water 1 cup Sardinian fregola, acini di pepe, or pastina 1 ½ tsp. Salt plus more to taste ½ tsp. Freshly ground black pepper plus more to taste 1 cup pecorino cheese, freshly grated for garnish 4-5 lemons, halved for garnish Method 1. Using the Cuisinart Custom 14 Cup Food Processor, quickly chop the onions, fresh herbs, and pecorino romano; to mince the garlic, to slice the celery, carrots, and fennel. 2. In a large heavy bottomed pot, heat 3 tbsp. of olive oil over medium-high heat. 3. Add onions, carrots, celery, and tomato paste. Saute for approximately 5-7 minutes or until the veggies are tender and the tomato paste has become more brick-colored. 4. Then add the fennel and garlic and cook for 2 minutes or until fragrant, being careful not to burn. 5. Add in the crushed tomatoes, potatoes, fresh parsley, fresh basil, beans and chickpeas. Add vegetable broth and 4 cups of water, increase the heat to high and bring to a boil. 6. Once boiling, reduce the heat to a medium-low simmer for approximately 15-20 minutes. 7. Add in the pasta and season with salt and pepper. If the soup is too thick, add 1-2 cups of water. Allow the soup to simmer for another 12 minutes or until the pasta is tender. 8. Serve and garnish with a squeeze of lemon, a drizzle of olive oil, a handful of freshly grated pecorino cheese, and fresh parsley. This recipe was adapted and simplified from the original that was featured in the Blue Zones documentary/book by Dan Buettner soups ##soups#bluezone#minestrone#easyrecipe#healthyrecipes#longevityGet Ready

Duration: 30 sPosted : Sat, 13 Apr 2024 22:41:35

Erin O’Brien

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