Episode guide | The Cook Up with Adam Liaw S1 | All episodes and recipes
Soup Recipe Eaten By Longest Living People In The World Is Perfect For Rainy Day
Italians often express that cooking is a love language to them and cozying up with a bowl of this soup on a dreary day is assured to make you feel comforted.
Minestrone is a staple hearty soup known for its rich flavor and abundance of vegetables, although the versatile recipe can also be modified with seasonal ingredients.
National Geographic documentarian Dan Buettner found that it is eaten daily by some centeranians living on the Italian island of Sardinia in the Mediterranean, which is one of five classified blue zones around the world.
The blue zone diet is primarly made up of plant-based whole foods that are rich in nutrients and minerals such as vegetables, fruits, grains and legumes. Boasting the highest concentrations of people who live to be over 100-years-old, these five regions have lower rates of heart disease, cancer, diabetes and obesity, according to VeryWellMind.
The New York Times bestselling cookbook author Carleigh Bodrug shared her minestrone recipe with her 3 million followers on TikTok. You can make it yourself in a half hour in just three easy steps.
READ MORE: Centenarians make 'healthy' coffee that tastes strong but has less caffeine
Instructions1. In a large pot, combine the garlic and onion with 1 to 2 tablespoons of water, and sauté until softened, approximately three minutes.
2. Add the carrot, celery, potato, dried oregano, salt and pepper. Sauté until the potato and carrot have softened, approximately six minutes.
3. Add the vegetable broth, diced tomatoes, chickpeas and pasta. Bring to a boil, then simmer uncovered for 12 to 15 minutes, until the pasta is cooked. Garnish with fresh parsley as desired.
9 Minestrone Recipes For Every Mood And Season
The Italian word minestra refers to classic soups flavored with greens. Minestrone is a thick and hearty minestra that always contains vegetables, plus often beans, and sometimes pasta or rice. There are endless minestrone variations — as many versions as there are cooks in Italy. Here are some of our favorites, featuring chickpeas, white beans, Italian sausage, tomatoes, potatoes, and green vegetables from asparagus to celery, cabbage, kale, leeks, and parsley.
01 of 09
Spring Minestrone with Grated Egg Pasta Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen A rind of Parmigiano-Reggiano lends rich umami flavor and luscious body to this fresh spring vegetable soup filled with tender grattini pasta.02 of 09
Root Vegetable Minestrone © Michael Turek This 40-minute minestrone is exceptional because it's packed with so many vegetables and delicious toasted angel hair pasta.03 of 09
Minestrone with White Beans and Italian Sausage © Kristin Gladney We've omitted the pasta in this version of minestrone but added some Italian sausage to keep it hearty.04 of 09
Winter Vegetable Minestrone © Fredrika Stjärne Chef Alex Guarnaschelli simmers celery root and rutabaga in a spicy, basil-scented broth for a winter version of the Italian classic.05 of 09
Minestrone with Black-Eyed Peas and Kidney Beans © Quentin Bacon The fiber-rich beans in this soup make it satisfying enough to be a main course. This version gets an extra boost from cabbage, a completely underrated vegetable.06 of 09
Hearty Minestrone Soup © Kana Okada This satisfying soup from Texas chef David Bull combines white beans, pancetta, shallots, celery, carrot, plum tomatoes, fennel, and more for a low and slow simmer in chicken broth.07 of 09
Smoky Ribollita © Brown W. Cannon III Ribollita ("twice boiled" in Italian) is a Tuscan classic made from reheated minestrone. Charlie Parker spikes this version with sweet smoked paprika and fire-roasted tomatoes.08 of 09
Two-Bean Minestrone with Pancetta and Parmesan © Anna Williams Marcia Kiesel's version of minestrone combines chickpeas, borlotti or pinto beans, pancetta, leek, kale, tomatoes, green beans, and chicken broth. It can be made up to four days ahead so you have it ready for an easy lunch or dinner.09 of 09
Minestrone with Arborio Rice © Melanie Acevedo The arborio rice soaks up and thickens the liquid in this minestrone also with pinto beans, potatoes, zucchini, onion, celery, cabbage, tomato paste, and chicken broth.Thanks for your feedback!
Minestrone Soup, Jessica's Version
Jessica was inspired to cook some minestrone soup after she learned that the "longest-lived family in the world" eats it as part of their diet daily.
"The thing about minestrone soup is it's so simple. It's full of vegetables and beans and that's obviously what could contribute to a long life," she reasoned. "Here's the minestrone soup!"
While there are many ways to cook up minestrone soup, Jessica's version has cabbage. Some other recipes may call for kale.
"I love white cabbage, I don't think white cabbage gets enough love. When it's cooked down, when it's sauteed- so much flavor," she explained. "
This segment aired on the California Cooking on episode 166.
Jessica's Minestrone Soup
Ingredients:
Half a head of white cabbage sliced super thin
½ onion chopped
2-3 cloves of garlic chopped
5 Carrots cut into bite-sized pieces or shredded carrots
Add other veggies if you'd like
Half jar marinara sauce
Box of chicken stock
Can of cannellini beans drained,
Box of Ditalini pasta
Parmesan rind
parmesan cheese
Instructions:
Episode guide | The Cook Up with Adam Liaw S1 | All episodes and recipes
Comments
Post a Comment