Sardinian Minestrone Recipe


1/4 cup of dried red beans or canned

1/4 cup of dried ceci beans (chickpeas) or canned

1/4 cup of dried peeled fava beans (or plan on peeling them)

1/4 cup of lentils

2 large Yukon gold potatoes peeled and cut into cubes

1 sweet onion chopped

1 bunch of beet leaves

2 fennel bulbs and stalks chopped - wash well

1 fresh large tomato

3 garlic cloves

1 celery stalk, chopped

2 cups squash - butternut, yellow, acorn, zucchini

4 stalks wild garlic, scapes, or garlic chives if available

1/4 cup fregula pasta

3 quarts water




Sardinian Minestrone Recipe

The hardest part of this recipe is remembering to soak the beans the night before. It really is a put everything in a pot and cook.

This recipe is adapted from the cookbook The Blue Zones -100 recipes to to live to 100 by Dan Buettner. This cookbook has recipes from the people who live reguarily to 100 years old. This is a great cookbook to have in your collection! 


1. Soak the all the dried beans overnight - change the water at least once

2. Put beans in a pot and cover with water. Simmer for 1 hour adding lentils at the 30 minute mark and then drain.

2B. If using Canned beans - Then simmer the lentils covered with water for 30 minutes and then drain.

3. Combine beans and everything else except fregula in a large pot in water and bring to a boil, then lower heat to simmer for 15 minutes.

4. Add fregula and simmer for another 15  minutes.

Serve with bread and drizzle with olive oil