In a remote village in Sardinia, Italy, there was a family whose combined age exceeded 800 years. According to their legend of longevity, one of the most famous secrets was a "longevity soup" they consumed every day. This soup is based on beans and vegetables and is considered a daily dish that can help prolong life, strengthen immunity, and maintain physical and mental health.
The British Mirror reported that a family that once lived in a remote village in Sardinia was said to have a family of four whose combined age was over 800 years old. It was believed that one of the keys to longevity was the nutritious soup they drank every day. Warming and nourishing, this soup is perfect for winter and is packed with immune-boosting ingredients.
The Sardinian Peninsula in Italy is one of the five "Blue Zones" in the world. "Zones", which are places with the most centenarians and the fewest chronic diseases. Residents here enjoy a long life span of over 100 years due to their lifestyle: physically active, low stress, rich in social interactions, eating local whole foods, and low in morbidity.
According to Blue Zone’s recipe guide, this is a hearty soup that many longevity families in Sardinia, Italy, eat every day for lunch. Local vegetables are usually added depending on the season, but beans and Fregula (a small grilled coarse-grained pasta commonly used in Sardinia) are always included.
Longevity Soup Recipe‧1/2 cup Dried peeled broad beans
‧1/2 cup Dried cranberry beans
‧1 cup Dried chickpeas
‧7 tablespoons of olive oil
‧1 onion (chopped)
‧2 carrots (chopped)
‧2 celery (chopped)
‧2 teaspoons of minced garlic
‧1 can of canned tomatoes
‧3 potatoes (diced)
‧1 and a half cups of fennel (chopped)
‧1/4 cup of parsley ( Chopped)
‧A small amount of fresh basil (chopped)
‧1 cup Fregula pasta
‧1/2 teaspoon salt
‧1/2 teaspoon black pepper
‧1/4 cup Pecorino Romano sheep cheese (grated)
Method1. Soak broad beans, cranberry beans and chickpeas in plenty of cold water for at least 8 hours, then drain and wash.
2. Heat 3 tablespoons of olive oil in a large pot.
3. Add onions, carrots and celery and stir-fry over medium heat for about 5 minutes.
4. Add minced garlic and continue frying for about 20 minutes.
5. Add tomatoes, potatoes, fennel, parsley, basil and chickpeas.
6. Pour enough water so that the contents are submerged by about 1 inch.
7. Bring to a boil over high heat, then reduce to low heat and simmer uncovered until the beans become soft.
8. If the water is insufficient, add an appropriate amount. The total stewing time is about 1 to 1.5 hours.
9. Then add Fregula pasta, salt and black pepper. If it is too dry, add water.
10. Continue to cook over low heat for about 10 minutes, until the pasta becomes soft.
11. After serving in bowls, drizzle 1 tablespoon of olive oil into each bowl and sprinkle with appropriate amount of shredded cheese.
You can also add other vegetables freely, including cabbage, cauliflower, zucchini, etc.