Melis Family Minestrone

• servings: 8
• total time: TOTAL COOK TIME: 30mins

Ingredients

7 tablespoons extra-virgin olive oil, divided

1 medium yellow or white onion, chopped (about 1 cup)

2 medium carrots, peeled and chopped (about ⅔ cup)

2 medium celery stalks, chopped (about ½ cup)

2 teaspoons minced garlic

One 28-ounce can crushed tomatoes

3 medium yellow potatoes, peeled and diced (about 1½ cups)

1½ cups chopped fennel (bulbs, stalks, and fronds)

¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped

2 tablespoons chopped fresh basil leaves

½ cup dried and peeled fava beans, soaked overnight (or one 15-ounce can, drained)

½ cup dried cranberry beans, soaked overnight (or one 15-ounce can, drained)

⅓ cup dried chickpeas, soaked overnight (or ½ 15-ounce can, drained)

6 to 8 cups water

⅔ cup Sardinian fregula, Israeli couscous, or acini di pepe pasta

½ teaspoon salt

½ teaspoon freshly ground black pepper

Directions

Warm 3 tablespoons of olive oil in a large soup pot or Dutch oven set over medium-high heat.

Add the onion, carrots, and cel- ery; cook, stirring often, until soft but not browned, about 5 min- utes. Add the garlic and cook until fragrant, about 20 seconds.

Stir in the tomatoes, potatoes, fennel, parsley, and basil, as well as the drained beans and chick- peas. Add enough water (about 6 to 8 cups) so that everything is submerged by 1 inch.

Raise the heat to high and bring pot to a full boil. Reduce the heat to low and simmer slowly, uncov- ered, until the beans are tender, adding more water as necessary, about 1½ hours. If using canned beans, simmer for only 10 minutes.

Stir in the pasta, salt, and pepper. Add up to 2 cups of water if the soup seems too dry. Continue simmering, uncovered, until the pasta is tender, about 10 minutes.

Pour 1 tablespoon of olive oil into bowl before serving.

Notes

From Blue Zones Book