By Angela Denstad
Time and again, when winter fully settles into these post-holiday doldrums, people are restless. Or they want nothing but rest. They’re either bored, or they’re overwhelmed. They’re trying to make a fresh start, but resolution meets resistance; artificial society yammers at breakneck speed while the entire natural world insists on a time of stillness.
Toss into this expected conundrum the chaos of a 24/7 news cycle and ever-present social media skewing the hard-to-find truth, and it’s a slippery slope toward despair. So far, the word of the year comes from a meme:
Exhausterwhelmulated. Adjective. 1. The feeling of being simultaneously exhausted, overwhelmed, and overstimulated.
It’s a perfect portmanteau of the modern condition. While giving in to this state is tempting, what’s needed now more than ever is to come together, to shut out the noise, to stand up for what’s right. And to take care of others, we must first take care of ourselves.
But what truly nourishes? What sustains us?
If we look to places where people enjoy the greatest longevity and happiness, we see clear patterns of behavior and conditions where humans thrive. In the so-called “Blue Zones” as defined by researcher and author Dan Buettner, we see that the common factors of a long and fulfilling life include feeling a clear sense of purpose, incorporating daily stress-reducing habits, naturally building exercise and movement into the day, feeling a sense of belonging and connection with family and those around them, and eating wisely. A fairly modest – and moderate– recipe for success. It’s neither deprived of indulgence nor riddled with excess. A mindful, meaningful life surrounded by good food, a little wine, and a few close friends? I think most of us would sign up for that.
So what stands in the way? Surely it doesn’t hurt that these original Blue Zones are in far-flung locales with pleasant climates and stunning natural beauty. But how, then, do we explain Albert Lea?
In 2009, the southwestern Minnesota city served as Buettner’s pilot program to see if he could create Blue Zone outcomes by implementing the basic nine components he had defined. You can read details on the city’s website (www.cityofalbertlea.org/services/blue-zones) to see how, in 2016, they were designated the first Blue Zone community in the United States.
In today’s increasingly polarized world, where algorithms construct separate realities and life is ever more dangerous and unsettled, let’s create more calm in our communities by putting down our phones and looking out for one another. Let others feel seen and heard. Nourish yourselves and your loved ones this winter with a safe space and a hot bowl of soup. Look to the pillars of what makes a long life worthwhile.
Longevity isn’t a prize that can be earned or stolen. But striving for peace and improving the quality of living for ourselves and those around us is something we can all do each day.
About the author: Angela works as a copywriter in the education sector and has dabbled in various culinary pursuits. She was the author of The Caledonia Argus’ long-standing weekly food column Thyme Out with Angela and is happy to now join the rotation of food writers with the Fillmore County Journal.
Sardinian Minestrone, a.k.a. Longevity Soup
½ cup each dried peeled fava beans, cranberry beans, and
chickpeas, or similar
3 tablespoons extra-virgin olive oil, plus more for serving
1 medium-sized white or yellow onion, chopped
2 medium-sized carrots, peeled and chopped
2 medium-sized celery stalks, chopped
2 teaspoons minced garlic
1 (28-ounce) can crushed tomatoes
3 medium-sized golden potatoes, diced
1 medium-sized fennel bulb, chopped
2 tablespoons chopped fresh flat-leaf parsley
Chopped fresh basil leaves, to taste
2/3 cup Sardinian fregula, Israeli couscous, or acini di pepe
pasta
Salt and pepper, to taste
2 ounces finely grated pecorino Romano or parmigiano cheese
Soak the dried beans in a large bowl of water overnight, up to 16 hours. Drain and rinse.
Heat 3 tablespoons olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots, and celery, stirring to coat. Turn the heat to medium-low and cook, covered, stirring occasionally, until soft but not browned, about 10 minutes.
Return the heat to medium-high, add the garlic, and cook until fragrant, about 30 seconds. Stir in the tomatoes, potatoes, fennel, and drained beans. Add about 2 quarts (8 cups) of water so that the ingredients are covered by at least an inch. Bring to a boil, then reduce the heat to low and simmer slowly until the beans are tender, about an hour, adding more water as necessary.
Stir in the pasta, salt, and pepper. Add up to 2 cups more water if the soup seems too thick. Continue simmering until the pasta is tender, about 10 minutes. Off the heat, stir in the fresh parsley and basil.
To serve, place a tablespoon of olive oil into each soup plate or bowl. Ladle soup into bowls and top with grated cheese.
Variations:
The dried beans and vegetables listed are common ingredients in Sardinia. Feel free to substitute: great Northern beans instead of fava, pinto beans instead of cranberry beans, etc.
If you can’t find fresh fennel, you can still get the flavor by adding a teaspoon of fennel seeds when you cook the onion mixture. You can add additional fresh vegetables including zucchini, cabbage, green beans, cauliflower, or broccoli.
For a quick-cooking version, substitute 2 15-ounce cans cooked beans or chickpeas, drained. No need to soak; reduce the simmering time to 30 minutes.
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