They lived in the highlands of Sardinia in the remote village of Perdasdefogu and shared a combined age of more than 800 years. The hearty vegetable soup has now gained fame as one of the key factors to living a long and healthy life. It’s incredibly nutritious, delicious and very easy to make, with many adaptations of the soup online.
The recipe notes from Blue Zones said: “A bountiful dish that is eaten every day for lunch by some of the world’s longest-lived families in Sardinia, Italy. “It can be made with seasonable vegetables from the garden but always includes beans and fregula, a toasted pebble-size semolina pasta that is popular in Sardinia.” Ingredients: Half a cup of dried peeled fava beans Half a cup of dried cranberry beans A third of a cup of dried chickpeas Seven tablespoons of olive oil One onion, chopped Two carrots, chopped Two celery stalks, chopped Two teaspoons of minced garlic One can tomatoes Three potatoes, diced One and a half cups of chopped fennel Quarter cup of flat-leaf parsley, chopped Chopped fresh basil Two-thirds of a cup of fregula Half a teaspoon of salt Half a teaspoon of black pepper Quarter cup grated pecorino Romano Method: Soak the fava beans, cranberry beans and chickpeas in a large bowl of water for at least eight hours before draining and rinsing well.
Warm three tablespoons of olive oil in a large soup pot and then add the onion, carrots and celery, stirring often and cooking for five minutes. Add in the garlic and cook fo.