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

Directions

1. In a large pot, saute the onion, garlic, basil, and sage in 1 tablespoon of olive oil until the onion is translucent.
2. Add the beans, barley, broth, potatoes, celery, carrot, and bay leaf.  Set over high heat and bring to boil, stirring occasionally.
3. 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