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Longevity Minestrone, Vegan, Oil-Free

Inspired by Dan Buettner's Blue Zone minestrone, this is a delicious, year-round soup.
Prep Time1 day
Cook Time1 hour
Course: Dinner, Main Course, Soup
Cuisine: American, Italian, Mediterranean
Keyword: antiinflammatory, engine2diet, esselstyn, garbanzo beans, oilfree, pinto beans, potatoes, vegan, wfpb, wfpbno
Servings: 0
Calories:
Author: Crystal's Recipes

Ingredients

  • 1 cup dry garbanzo beans
  • 1 cup dry white beans
  • 1 cup dry pinto beans
  • 6 cups water (to cover dry beans, for soaking overnight)
  • 1 yellow onion, diced
  • 4 stalks celery, diced
  • 3 large carrots, peeled and diced
  • 5 cloves garlic, diced
  • 2 bay leaves
  • 2 tsp oregano
  • 1 tsp black pepper
  • 28 oz diced tomatoes
  • 6 small or medium red potatoes, cubed optional- I often make this without potatoes.
  • 6 cups water, for broth

Instructions

  • Soak the beans in a large (non-metal) bowl overnight, covering with enough water to allow them to expand.
  • Rinse beans thoroughly, until water runs clear with no foam or bubbles.
  • Add onion and a little water to a large stock pot. Cook over medium-high heat until translucent.
  • Add all remaining ingredients. Cook on medium-high for at least 1 hour, but Dan recommends letting it simmer all day on low. I've done both- whatever you have time for.