Meet 100yr old Annunziata while she makes a fregola pasta soup from Sardinia
Annunziata lives in a village with the highest number of over 100 year olds in Italy and she celebrated her century in August 2022. Here she shows how to make a delicious vegetable, chickpea and fregola pasta soup.
To make fregola, you'll need coarsely ground durum wheat called semola. It's impossible to give precise quantities but allow around 500g of semola and 300ml of water, with a pinch of salt.
For the soup: 300g chickpeas, soaked, 1 onion, 2 zucchini, one carrot, one large potato, 2 sticks celery, 50g cream cheese , the veggies can change according to the season eg add squash instead of zucchini
How to Make Minestrone Soup
Get the full story here:
If all were right in the world, there would be as many recipes for minestrone—the Italian soup of simmered mixed vegetables and beans—as there have been individual pots of it cooked. That's because it's really more of a process than a fixed recipe. It's a hearty, easy, delicious meal you can make with a couple of pantry staples and whatever fresh vegetables you happen to have on hand.
NOTES:
Canned beans can be used in place of fresh. To use canned beans, in Step 5, drain and rinse 2 cups of canned beans and add them to the soup along with 2 quarts of homemade or store-bought low-sodium chicken or vegetables stock. Increase simmering time to 30 minutes before proceeding to step 6.
Use fresh tomatoes only if ripe and in season. Otherwise tomatoes can be omitted or replaced with one (14-ounce) can of whole peeled tomatoes, crushed by hand or chopped with a knife. A Parmesan rind can be added to the soup while simmering for deeper flavor.
INGREDIENTS
For the Beans (see note above):
8 ounces (225g) dried cannelini, Roman, or kidney beans
Kosher salt
1 medium onion, split in half (about 6 ounces; 175g)
1 medium carrot (about 3 ounces; 85g)
2 celery stalks (about 3 ounces; 85g)
2 medium cloves garlic
1 large sprig rosemary
2 to 3 sprigs parsley
1 bay leaf
For the Soup Base:
4 ounces (115g) salt pork or pancetta, cut into 1/4-inch dice (optional)
2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
1 medium onion, finely chopped (about 6 ounces; 175g)
1 medium carrot, peeled and finely diced (about 3 ounces; 85g)
2 celery stalks, finely diced (about 3 ounces; 85g)
1 tablespoon (15ml) minced fresh rosemary leaves
2 medium cloves garlic, minced (about 2 teaspoons; 12g)
1 pound ripe Roma tomatoes, peeled, seeded, and chopped (450g)(see note above)
1 Parmesan rind (optional, see note above)
To Finish:
1 cup dried small pasta such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100g)
1 medium zucchini, cut into bite-sized pieces (about 4 ounces; 115g)
1 medium summer squash, cut into bite-sized pieces (about 4 ounces; 115g)
4 ounces green beans, cut into 1/2-inch lengths (about 115g)
4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g)
Chopped fresh herbs such as basil, parsley, or rosemary for serving
Freshly ground black pepper
DIRECTIONS
1. For the Beans: In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon salt. Let the beans soak at least 12 hours and up to a day. Drain and rinse.
2. Combine beans, onion, carrot, celery, garlic cloves, rosemary, and parsley in a large pot and cover with water by several inches. Add a pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up as necessary, until the beans are fully tender, about 45 minutes. Using tongs, discard vegetables. Drain beans, reserving the cooking liquid. Transfer bean cooking liquid to a 2-quart measuring cup and add enough cold water to equal 2 full quarts (2 liters; 8 cups).
3. For the Soup Base: Heat pancetta (if using) and olive oil in a large Dutch oven or stockpot over medium-high heat. Cook, stirring, until pancetta has rendered fat and softened but is not browned (if omitting pancetta, heat just until the oil is shimmering). Add onions, carrot, and celery, and chopped rosemary, season with a big pinch of salt, and cook, stirring, until vegetables are softened but not browned, 10 to 15 minutes, adding more oil if the pot appears dry or vegetables are starting to stick to the bottom.
4. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until most of their moisture has evaporated and the mixture starts to fry (the sound should change from a sputtering simmering sound to a sharper crackle as they vegetables start to fry).
5. Add the reserved bean cooking liquid, the beans, and the Parmesan rind. Let the broth simmer for at least 10 minutes.
6. Add the pasta, zucchini, squash, and green beans, and simmer until the pasta and vegetables are tender, about 10 minutes. Add spinach and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Discard Parmesan rind, if used.
7. Soup can be served immediately as-is, or you can continue simmering for up to 2 1/2 hours for a heartier texture and flavor. Alternatively, reserve half of the soup on the side, continue to simmer the other half in the pot for up to 2 1/2 hours, and stir the reserved soup back in for a soup that is hearty but still has plenty of bright vegetable flavor and texture. Stir in chopped herbs and season to taste with salt and pepper before serving.
Minestrone Soup Recipe - Italian Vegetable and Pasta Soup
Learn how to make a Minestrone Soup Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Minestrone Soup Recipe!
Italian Grandma Makes Minestrone Soup
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
SOUP:
8 oz Dry Cannellini Beans
3 cloves Garlic
2 Bay Leaves
Olive Oil
1 Onion, chopped
3 cloves Garlic, minced
2 cups Celery, chopped
2 cups Carrots, chopped
¼ cup Fresh Parsley, chopped
2 Potatoes, cubed
1 qt Peeled Tomatoes
½ tsp Oregano
1-2 qts Water as needed
2 large heads Escarole, rough chop
8 oz String Beans, blanched
1 cup Ditalini Pasta, or your favorite soup pasta
Grated Pecorino Romano Cheese
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store:
PLEASE SUBSCRIBE!
Watch my other videos at:
Buon-A-Petitti Merchandise:
FAN MAIL:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Longevity Secrets From The Blue Zones with Dr. Colin Zhu, The Chef Doc + Sardinian Minestrone Recipe
You can find the recipe here:
Waitlist for our Group Coaching Programs?
Email ???? : cecilia@terrahealthcoaching.com
Interested in booking a Lifestyle Medicine Consultation can go to:
Licensed in: CA, WA, TX, NJ, CT, FL, VT, WV, MN, HI
????THECHEFDOC APP: Available both in the App Store and Google Play!
Type 'TheChefDoc' in the SEARCH! Or,
App Store:
Google Play:
CONNECT WITH DR. ZHU
Website:
Facebook:
Instagram:
Youtube:
Connect with Naruto Zhu ????
The Culinary Medicine Show with Dr. Colin Zhu, TheChefDoc.
Culinary Medicine is the blending and marriage of the culinary arts and the science of nutrition as an application to optimize one’s health & wellness. Tune into this month’s show, we have Dr. Colin Zhu, aka TheChefDoc to learn more about how what we serve at our table makes a big difference in our overall health.
Who is TheChefDoc?
TheChefDoc is an online wellness and education platform, where Dr. Colin Zhu was able to share his unique blend of medical knowledge and skills as a trained chef and health coach. Dr. Colin Zhu is a primary care physician who is Board-Certified in family practice and lifestyle medicine. Passionate about the intersection of medicine, food, and nutrition, he trained as a chef and a health coach at the Natural Gourmet Institute for Health & Culinary Arts and the Institute for Integrative Nutrition in New York City following the completion of his medical degree. Dr. Colin Zhu is the author of “Thrive Medicine: How To Cultivate Your Desires and Elevate Your Life,” an international speaker and host of the Thrive Bites podcast which features interviews with the latest health and wellness experts about incorporating a plant-powered lifestyle, enhancing emotional wellness and creating a thriving mindset. As an Osteopathic doctor, heavily influenced by his mother (a traditional Chinese medical doctor), he is passionate about combining the qualities of compassion and wholism with the healing benefits of a whole food plant-based lifestyle to assist people in reaching a higher state of well-being.
How To Make Broccoli Cheese Soup
Read more:
In the world of cheat-y foods, broccoli cheese soup has always seemed like one of the cheatiest. There's nothing wrong with owning it. Cheese is delicious and not every single lunch has to be virtuous. Still, I sometimes wish that the broccoli part of the whole thing was taken a little more seriously, if only for the purely selfish reason that I love broccoli. My goal was to create a recipe for broccoli cheese soup that was as comforting as the ultra-cheesy kind you typically find, but simultaneously really tasted like broccoli.
WHY THIS RECIPE WORKS
Creamy, filling, and packed with layered broccoli flavor.
Charring broccoli florets and simmering the stems builds in layers of different types of broccoli flavor.
Adding a potato to the simmering soup provides a natural thickener that helps the cheese emulsify and gives the soup a creamy texture.
SPECIAL EQUIPMENT:
immersion blender or countertop blender
NOTES:
Look for deli-style American cheese in the deli counter of your supermarket. You can use any combination of cheddar, American, or other young, moist cheeses like Jack or Colby.
INGREDIENTS
1 1/2 pound (700g) broccoli
2 tablespoons (30ml) vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 medium onion, sliced (about 6 ounces; 170g)
1 medium carrot, peeled and diced finely (about 4 ounces; 120g)
3 medium cloves garlic, thinly sliced
2 cups (475ml) water or homemade or store-bought low-sodium chicken stock
3 cups (700ml) whole milk
1 small russet potato, peeled and sliced (about 4 ounces; 120g)
12 ounces (340g) sharp cheddar cheese, grated
8 ounces (240g) deli-style American cheese, diced (see note above)
1 teaspoon (3g) dried mustard powder
Dash of hot sauce, such as Frank's Red Hot
DIRECTIONS
1.Separate broccoli into florets and stems. Cut the florets into bite-sized pieces and set aside. Roughly chop the stems and reserve separately.
2. Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook without moving until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer. Transfer to a rimmed baking sheet to cool.
3. Return the Dutch oven to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.
4. Add chicken stock, milk, and potato, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potatoes are completely tender, about 30 minutes.
5. Toss both cheeses together along with mustard powder in a large bowl. Using an immersion blender or working in batches with a countertop blender, blend the soup, adding the cheese in a handful at a time until completely smooth. Stir in hot sauce and season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with the blender a few more times until a few of the pieces are broken down but most bite-size pieces still remain. Serve immediately.