Although there currently isn’t any definitive evidence-based data supporting a particular diet to help treat autoimmune diseases, for many years I’ve been a supporter of the Blue Zone way of life. People living in Blue Zone live longer and healthier than any population in the world.
Today I’d like to share a recipe for Minestra Di Fagioli adapted from The Blue Zones Solution – Hardcover. Enjoy!
Minestra Di Fagioli
1 (15.5 oz) can of Great Northern beans
1/2 cup dried hull-less whole-grain barley
8 cups vegetable broth
2 medium potatoes, peeled and cut into 1/2-inch chunks
1 medium yellow or white onion, chopped
2 medium celery stalks, thinly sliced
1 medium carrot, peeled and coarsely chopped
2 tsp minced garlic
1 bunch of fresh basil
1/2 tsp ground sage
1 fresh rosemary sprig
1 bay leaf
1/2 cup loosely packed fresh parsley, chopped
2 tbsp extra-virgin olive oil
Salt and pepper to taste
- In a large pot, saute the onion, garlic, basil, and sage in 1 tablespoon of olive oil until the onion is translucent.
- Add the beans, barley, broth, potatoes, celery, carrot, and bay leaf. Set over high heat and bring to boil, stirring occasionally.
- Reduce the heat to low, cover, and simmer slowly until the beans and barley are tender, about 1 hour. Discard the rosemary sprig and bay leaf; stir in the parsley, oil, salt, and pepper before serving.
Tip: To enhance the flavor, infuse 1 tbsp of purple basil pesto to each bowl of soup prior to serving.
Image courtesy of Johanne Plouffe