Sardinia Minestrone from The Blue Zones Kitchen Cookbook by Dan Buettner

Check out our Sardinia Minestrone Recipe Kit HERE!

https://www.bluezones.com/recipe/sardinia-minestrone/

Prep Time Overnight Soak, 15 mins prep Cook Time 2 hrs

Servings: 8-10

Ingredients

• 1⁄2 cup dried cannellini beans (Try our Cannellini Beans)

• 1⁄2 cup dried cranberry beans (Try our Borlotti Beans)

• 1⁄3 cup dried chickpeas

• 7 tablespoons extra-virgin olive oil (Try our EVOO)

• 1 medium yellow or white onion, chopped (about 1 cup)

• 2 medium carrots, peeled and chopped (about 2⁄3 cup)

• 2 medium celery stalks, chopped (about 1⁄2 cup)

• 2 teaspoons minced garlic

• 1 (28-ounce) can crushed tomatoes (about 31⁄2 cups) (Try our Tomatoes)

• 3 medium yellow potatoes, peeled and diced (about 11⁄2 cups)

• 1 1⁄2 cups chopped fennel

• 1⁄4 cup loosely packed fresh Italian flat-leaf parsley leaves, chopped 2 tablespoons

• chopped fresh basil leaves

• 2⁄3 cup of Sardinian fregula, Israeli couscous, or acini di pepe pasta (Try our Fregola)

• 1⁄2 teaspoon salt

• 1⁄2 teaspoon freshly ground black pepper

• 1⁄4 cup finely grated pecorino Romano (about 2 ounces) (Try our Pecorino Romano