Ageing is a fact of life. And, it is a complex process. As we grow older we are at an increased risk of developing a number of age-related health problems. Cancer, macular degeneration and Alzheimer’s disease to name but a few. But, our desire to stay alive explains why Sardinian longevity soup is so popular.
The ageing process can be traced to the cellular level or even to our DNA. Our cells normally die and get replaced as a normal part of growth. But, the process of cell rebirth is not perfect and is prone to failure. Errors in the cell replacement process cause some cells to be faulty or deformed.
Search for Immortality
So, while we may yearn for immortality and seek magic foods that will help us on this road. We are, unfortunately, doomed to failure.
However the for logevity can be a fun search through some delicious foods.
The Italian Island of Sardinia is renowned for longevity.
Sardinian Longevity Soup Minestrone
Inspired by the super-healthy, legume- and vegetable-filled minestrone soup enjoyed by the long-living residents of Sardinia, this soup is naturally vegan and perfect for Meatless Mondays. (Now with video!)
Now, I don’t necessarily want to live to 100. One standout characteristic of these long-living communities is that residents have very strong, life-long support systems of both family and friends, which, quite frankly, we lack in the US. High school and college friendships often dissolve with miles, as we scatter across the country for careers and different climates.
Longevity Soup
Could a simple, inexpensive and easy-to-make soup help you to live longer? It’s certainly worth a try, especially, if that soup is as delicious as this minestrone soup.
This hearty soup recipe cam from a Sardinian family. The island of Sardinia is well-known for having a population of long-live people.
Sardinian Longevity Minestrone
A bountiful dish that is eaten every day for lunch by some of the world’s longest-lived families in Sardinia, Italy. It can be made with seasonal vegetables from the garden, but always includes beans and fregula, a toasted pebble-size semolina pasta that is popular in Sardina.
Soak the fava beans, cranberry beans, and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours (that is, overnight). Drain in a colander set in the sink. Rinse well.
Longevity Soup of Sardinia
Sibling and extended family bonds soften for the same reasons. Young families form, and we busyify our lives. By the time we reach an age where we need a little assistance, there’s just a small circle of people who can and are willing to help. Aging in American is stressful all around.
I’m particularly drawn to their diets, which appeal to my basically vegetarian nature. The Sardinian (Italy) and Ikarian (Greece) groups and their Mediterranean meal plans are strongly vegetarian, focusing on legumes and seasonal vegetables, usually picked from their own gardens. And wine. Lots of red wine.
Sardinia’s Longevity Minestrone
Bitter beverages are not my favorites, but as I’ve aged, my tolerance for them has improved, and I’ve always been intrigued by the claimed health benefits of red wine. When I read about the Sardinian’s love for their native Cannonau wine, I was excited to give it a taste.
To my surprise — I have a love-hate relationship with red wine — a double-shot of Cannonau went down mighty smooth with a bowl of Sardinian minestrone soup one rainy afternoon. I don’t think it’s in the cards to drink wine every afternoon, like the Sardinians do with their long lunches — we ‘burb dwellers have too much driving to do — but I’m happy to have a red wine in my stash that I enjoy (and that might just be very good for me to boot).
Sardinian Herb Soup with Fregola and White Beans
Traditionally, the Sardinian soup called s’erbuzzu is jammed with wild herbs and greens—sometimes more than 17 varieties. And with both fregola (a pea-like Sardinian pasta) and white beans in the mix, the soup is as hearty and starchy as it is herbal.
For our version,we narrowed the list of herbs and greens to those we felt had the most impact: parsley for grassiness, tarragon for sweet anise notes and arugula for pepperiness. We also use pancetta to build savory backbone and ricotta salata cheese, as Sardinians do, for complexity. If you can’t find fregola, substitute an equal amount.
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