Sardinian soup

Recipe below 🥣 ❤️ Follow along! 🥣 While, this is definitely not the only reason do longevity, I do like this soup for it’s ease of preparation, accessible, inexpensive, and nutrient dense ingredients, and high fiber content. 🥣 .. 🎥 .. INGREDIENTS: 1/3 lbs dry garbanzo beans 1/3 lbs dry white beans 1/3 lbs dry pinto or red beans 1.5 cups 1-2” cubed potatoes 6-8 cups of water or veg stock if you like it richer. 1 medium onion, chopped 5 stalks celery chopped 5 carrots, chopped 8 cloves garlic, chopped, 1 bay leaf 1 tsp oregano 2 tbs olive oil 1 tsp red or black pepper (red makes it hotter) 1 – 14 oz can of chopped tomatoes or 5 Roma tomatoes Salt to taste Tip: Add other fresh vegetables from the garden or market, such as zucchini, cabbage, green beans, and cauliflower or broccoli florets. DIRECTIONS: Soak the beans in filtered water overnight. Drain the beans and discard the water. In a stock pot or Dutch oven, sauté all vegetables in olive oil over low heat until onions are clear. Add beans and a can of tomatoes, potatoes, oregano, bay leaf and slow cook until beans are tender. Let it cook on extremely low heat for a few hours. You can also do this in a crockpot. Adjust broth/ water so it’s thicker than a soup and thinner than a stew. Finish with avocado when serving. .. .. #

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the beans in filtered water overnight.

Step 2

Drain the beans and discard the water.

Step 3

In a stock pot or Dutch oven, sauté all vegetables in olive oil over low heat until onions are clear.

Step 4

Add beans and a can of tomatoes, potatoes, oregano, bay leaf and slow cook until beans are tender.

Step 5

Let it cook on extremely low heat for a few hours. You can also do this in a crockpot.

Step 6

Adjust broth/ water so it’s thicker than a soup and thinner than a stew.

Step 7

Finish with avocado when serving.

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