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Sardinian Blue Zone Minestrone
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Sardinian Blue Zone Minestrone
A hearty vegetable and bean soup inspired by the traditional minestrone of Sardinia's Blue Zone, where people routinely live past 100. Loaded with borlotti beans, seasonal vegetables, and finished with pecorino.
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Essentials
Ingredients
- 40 g extra virgin olive oil
- 3 garlic cloves
- 1 brown onion, quartered
- 2 stalks celery, cut into chunks
- 2 carrots, peeled and cut into chunks
- 1 medium zucchini, cut into chunks
- 1 medium potato, peeled and cut into chunks
- 200 g cabbage, roughly chopped (savoy or green)
- 400 g tinned crushed tomatoes
- 400 g tinned borlotti beans, drained and rinsed
- 1000 g water
- 10 g salt
- 1 tsp dried oregano
- 1 dried bay leaf
- 10 fresh basil leaves
- freshly ground black pepper, to taste
- pecorino romano, grated, to serve
- extra virgin olive oil, to serve
Method
Preparation
- 1 Add garlic and onion to mixing bowl. Chop 3 sec/speed 5. Scrape down sides of bowl.3s / sp5
- 2 Add 40 g olive oil. Saute 3 min/120C/speed 1, measuring cup off.Weigh3min / 120°C / sp1
- 3 Add celery and carrots. Chop 5 sec/speed 4. Scrape down sides.5s / sp4
- 4 Add zucchini, potato, and cabbage. Chop 5 sec/speed 4. Scrape down sides. You want rough, uneven pieces, not a puree.5s / sp4
- 5 Add crushed tomatoes, borlotti beans, water, salt, oregano, and bay leaf. Cook 35 min/100C/reverse speed 1, measuring cup on.
- 6 Remove bay leaf. Tear in basil leaves and stir through with the spatula. Season with black pepper to taste.
- 7 Ladle into bowls and finish with a generous grating of pecorino and a drizzle of good olive oil.
Notes
Tips
- Inspired by traditional Sardinian Blue Zone cuisine. Adapted for Thermomix by AdaptMyRecipe.
- Use dried borlotti beans for a more traditional result, soak 250 g overnight, then boil separately until tender before adding at step 5.
- The chop times are deliberately short to keep vegetable pieces chunky. If you prefer a smoother soup, add 3-5 seconds to each chop stage.
- This soup improves overnight. Store in the fridge and reheat gently the next day.
- Swap pecorino for nutritional yeast to make it vegan.