In Sardinia, one of the Blue Zones regions famous for its inhabitants’ longevity, simple minestrone is a dietary staple. It’s the kind of delicious, practical lunch people enjoy regularly, built around beans, vegetables, and whatever is in season.

Minestrone is easy. Start with a broth and then just start throwing plants in. The more, the merrier. A bowl of vibrant plants to make your gut microbes dance.

Ingredients:

• 1.5-2 cups high fiber pasta (elbows or shells) (I like Kaizen, Brami, and Banza brands)
• 2 TBSP EVOO
• 2 leeks, sliced
• 2 cloves garlic, minced
• 1.5 cups diced carrots
• 1-2 sprigs fresh rosemary
• 1 TBSP dried Italian herbs  (oregano, thyme)
• Salt and pepper to taste
• 1 28-oz can diced tomatoes with juice
• 4 cups bone broth or veggie broth
• 1 can cannellini beans, rinsed and drained
• 1 parmesan rind (optional but highly recommended for a burst of flavor)
• 1 jar artichoke hearts, drained
• 2 cups chopped kale
• Shredded parm and/or nutritional yeast for serving

Instructions:

1. Cook the pasta according to package instructions. Set aside.
2. Heat the olive oil in a large soup pot over medium heat. Add the leeks, carrots, and garlic, and saute for 3-4 minutes.
3. Season the vegetables with the dried herbs, salt and pepper.
4. Add the tomatoes, broth, whole rosemary sprigs, and parm rind (if using) to the pot and stir until combined. Bring the soup to a boil, reduce heat to low, and simmer for 20-25 minutes (until the carrots are tender). 
5. Add the beans, artichokes, and kale to the soup. Mix well. Remove from the heat. Remove the parm rind and rosemary sprigs. 
6. In each soup bowl, add cooked pasta and then cover with soup. 
7. Top with shredded parm and/or nutritional yeast upon serving.