The World’s Longest Living Family Eats This Soup Every Day 🔥

pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein and fiber while being gluten-free.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock enhances flavor without additives.

Chop 1 medium yellow onion and 2 medium carrots.

Chop 1 stalk of celery, discarding the butt.

Heat 3 tablespoons of olive oil in a Le Creuset pot over medium-high heat.

Add the chopped onion and sauté for 2 minutes until translucent.

Use a garlic press to add 6 cloves of garlic to the pot and sauté for an additional 2 minutes.

Chop 1 potato into bite-sized pieces and add it to the pot along with the chopped carrots, celery, and fennel.

Mix everything together and cook for about 5 minutes.

Add 800 grams of crushed tomatoes and 4 cups of water to the pot.

Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Let the mixture simmer for 20 minutes.

Chop 1/4 cup of parsley and 14 grams of basil and set aside.

After 20 minutes, add 1 cup of pinto beans (or half a can) to the pot and mix well.

Taste the soup and add more salt if needed, totaling 2 teaspoons of salt.

Add 1 cup of small shell pasta to the soup.

If the soup is too thick, add an additional cup of water and let it cook for 7 minutes until the pasta is fully cooked.

Turn off the heat and stir in the freshly chopped parsley and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary