1small sweet potatopeeled and diced (about 1 cups)
1small fennel bulbchopped
1can fava beans
1can Great Northern beans
128-ounce can crushed tomatoes
1/4cuploosely packed fresh Italian flat-leaf parsley leaveschopped
1tablespoonschopped fresh basil leaves
1/2cupof fregula or Israeli couscous
kosher salt and freshly ground black pepper
1/4cupPecorino Romano or Daiya Smoked Goudafinely grated (optional)
extra virgin olive oilfor garnish
Heat the oil in a 5 qt Dutch oven or soup pot set over medium. When the oil begins to shimmer, add the onions, carrots, celery, broccoli, sweet potatoes, and fennel. Saute, stirring frequently, until all of the vegetables are softened.
Scootch the vegetables to the side, creating a clear spot and add the tomato paste and garlic to the spot. Stir together until the garlic is fragrant (less than a minute), then mix in with the remaining vegetables.
Increase heat to medium-high, and ddd the beans, crushed tomatoes, and 4 cups of water. Bring to a boil, then reduce heat low or medium-low to maintain a very gentle simmer. Cook for 20 minutes, uncovered.
Add the pasta and a pinch of salt. If the soup is too thick, add another cup of water. Cook for 10 minutes more.
Stir in the herbs. Taste, and add salt and pepper as needed.
To serve, spoon into bowls, drizzle with olive oil and top with the cheese.
- You can use dried beans instead of canned. Soak the beans overnight (peel the favas, if you prefer them that way), increase cooking time to 1 1/2 to 2 hours. - Fregula is a small, peppercorn-sized Italian pasta that's dried and toasted (and has a lovely multi-colored hue). If you can't find fregula, substitute the similarly shaped Israeli couscous or another small pasta such as orzo or ditalini. - Leave off the cheese, and the soup is naturally vegan. - This soup is awesome the next day, and the day after. Make a lot - you won't regret it!
Sardinian Longevity Minestrone was originally published on https://soupaddict.com/sardinian-longevity-minestrone/