Longevity Minestrone Soup

Pair with Sauvignon Blanc

You will love this one-pot minestrone recipe that’s packed with beans, veggies and herbs. This soup is inspired by the ‘Blue Zones’ diet, which is composed of foods that are native to cultures where people live the longest. Wine is often a component of Blue Zone lifestyles, so we suggest that you enjoy this dish with our new release Sauvignon Blanc – the natural acidity is a perfect match for the soup’s lively flavors.

INGREDIENTS

1 Tbsp. olive oil

1 medium onion, chopped

2 medium carrots, diced

2-3 celery stalks, diced

1/2 fennel bulb, diced

4 garlic cloves, finely chopped

2 Tbsp. tomato paste

1 tsp. dried oregano

1 tsp. dried basil

1 can (14 oz.) crushed tomatoes

1 can (14 oz.) cannellini beans, drained and rinsed

1 can (14 oz.) borlotti beans, drained and rinsed

1 can (14 oz.) chickpeas, drained and rinsed

1 large potato, peeled and cubed

6 cups vegetable stock

2 bay leaves

1 medium zucchini, diced

1/2 cup small pasta, stellini, acini di pepe, or orzo

6-8 fresh basil leaves

Salt and freshly ground black pepper to taste

 

METHOD

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, fennel, and cook for about 5 minutes until softened.
  2. Stir in the garlic and cook for another minute until fragrant.
  3. Stir in the tomato paste, dried oregano and dried basil and cook for another minute. Next, pour in the crushed tomatoes and mix well.
  4. Add the cannellini beans, borlotti beans, chickpeas, cubed potato, vegetable stock, and bay leaves. Stir everything together, bring the soup to a gentle boil, then lower the heat and let it simmer for about 20 minutes until the potatoes are fork-tender.
  5. Stir in the diced zucchini and pasta, and let the soup simmer for another 10 minutes, stirring occasionally, until the pasta is cooked and the zucchini is tender.
  6. Remove the bay leaves, then season the soup with salt and freshly ground pepper to taste. Stir in the fresh basil just before serving. Salt and freshly ground black pepper to taste.
  7. Pair with a glass of Sauvignon Blanc!

Recipe courtesy of Skinny Spatula.