• February 26, 2024 2 min read

    In the picturesque villages of Italy, the secret to a long and vibrant life is found simmering in a pot of classic Minestrone Soup. Savored by some of the world's longest-living communities, this timeless recipe offers a versatile blend of beans, vegetables, and herbs. As winter blankets the landscape, the addition of fresh herbs imparts a burst of summer flavor. Each spoonful of this Minestrone is a delightful celebration of health, longevity, and the simple joy of a pot of soup on the stove.


    • 1 cup dried Black Garbanzo Beans, soaked overnight and drained
    • 1 cup dried heirloom beans (you really can't go wrong here but Flor De Junio, Jacob's Cattle, King City Pink, Old Indian Woman, Cannellini are all great choices), soaked overnight and drained
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 Carrots, peeled and diced
    • 2 celery stalks, diced
    • 3 cloves garlic, minced
    • 1 zucchini, diced
    • 2 cup greenbeans (fresh or frozen)
    • 1 russet potato peeled and diced into 1"cubes
    • 1 can (14 oz) diced tomatoes (with juice)
    • 6 cups vegetable broth
    • 1 tablespoon fresh oregano, chopped
    • 1 tablespoon fresh basil, chopped
    • 1 teaspoon fresh thyme leaves
    • 1 sprig rosemary (chopped fine)
    • 3 sprigs parsley chopped plus more for garnish
    • Salt and pepper to taste


    1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

    2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

    3. Add the soaked and drained beans, zucchini, green beans, and diced tomatoes (with juice) to the pot. Stir well.

    4. Pour in the vegetable broth and add the herbs, salt, and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 2 hours or until the beans and potato are tender. Stir occasionally and add more broth if needed.

    5. Adjust the seasoning to taste.

    6. Serve hot, garnished with chopped parsley.


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