I was inspired by the Netflix special Blue Zone where the host visits 5 locations in the world that have increased life expectancy. It’s believed that a few factors of these places contribute to the longer life including diet (heavy in beans), community and exercise. One of those locations was Sardinia. I was shocked to see one of my grandmother’s recipes featured on the show. Her family was from Italy as well but a different area. I looked through the small folder of recipes she left behind and found the soup you’re seeing today. I added a small trick to make the soup more creamy. Let me know if you try it!
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Ingredients:
3 15 oz Cans of Canbellini
4 C Broth, low sodium chicken or vegetable I use @kitchenbasics brand
3 Cloves garlic
3 Carrots
3 Stalks celery
1 Zucchini
1 Large onion
2 C Spinach, fresh
2 tbsp Olive oil
1 tsp Salt
1/2 tsp pepper (black or red pepper flakes)
1/2 Lemon juice
Directions:
1. Wash and dish all your vegetables. Drain the fluid from the bean cans but don’t rinse the beans
2. In a food processor combine one can of beans and 1 C of broth until smooth. About 30 seconds. Set aside
3. In a large pot heat the olive oil and add the onions. Cook for 3-5 minutes. Add the celery, carrots, zucchini, garlic, salt, 2 cans of whole beans and pepper and cook for 5 minutes.
4. Add the bean purée, the rest of the broth and lemon juice. Let the soup boil for 15 minutes.
5. Add the spinach and taste the soup to adjust salt and pepper. Let the soup cook on low for another 5-10 minutes until the spinach is cooked and serve! Pairs well with crusty bread and parmesan cheese if you eat dairy.
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