This hearty soup has been a staple for the Melis family, who held the record for the highest combined age among nine living siblings
04:41, 18 Jan 2026
Countless households are constantly on the hunt for wholesome meal ideas, with some hailed as near-miraculous elixirs for good health.
One standout recipe that's stood the test of time – we're talking centuries here – and is thought to unlock the secrets to longevity is minestrone. This hearty broth has been a staple for the Melis clan, who famously bagged the Guinness World Record for the greatest combined age of nine siblings still kicking.
Back in 2012, when they clinched the title, their collective years totalled a staggering 861, with the oldest among them clocking up 109 years.
Word has it the family tucked into this soup daily for lunch, accompanied by crusty bread and a cheeky glass of vino.
Even a medic jumped on TikTok to sing minestrone's praises, claiming it slashes cholesterol levels, boosts digestive wellness, keeps the scales in check, and cuts cancer risks.
Dr Tim Tiutan said: "This amazing plant-based soup is full of vitamins and minerals, fibre, and more."
Traditionally, minestrone is prepared using any vegetables that are available from the garden. At its core, it's an Italian vegetable soup with beans, pasta, and a tomato-based broth, but no two recipes are exactly alike.
The recipe I decided to use is from classically trained chef Jennifer Segal. This minestrone recipe is the quintessential one-pot meal-wholesome, comforting, and easy to customise with what you have on hand.
The recipe took me less than 30 minutes to prep and about 45 minutes to cook.
Minestrone recipe
Ingredients (serves six)
- Two tablespoons of extra-virgin olive oil, divided
- One onion, chopped
- Two medium stalks of celery, diced
- Two medium carrots, diced
- Two garlic cloves, minced
- One chicken stock cube in 1.4 litres of water
- One tin of chopped tomatoes
- Two tablespoons of tomato paste
- One tin of cannellini beans, drained and rinsed
- One large potato, peeled and cut into half-inch cubes
- One and a half teaspoons of salt
- Half a teaspoon of sugar
- One teaspoon of mixed herbs
- A quarter of a teaspoon of freshly ground black pepper
- 84g of small pasta, such as shells
- One medium courgette, diced
- 15g of grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving
Method
In a large cast-iron pot, I heated the olive oil over medium heat. I added the onion, celery, and carrots, and cooked, stirring occasionally, until softened, for about six to eight minutes.
Stir in the garlic and cook for another minute until fragrant; do not brown.
I then poured in the chicken stock and added the tomatoes, tomato paste, cannellini beans, potatoes, salt, sugar, mixed herbs, and pepper. I brought the mixture to a boil, then reduced the heat to low, covered, and simmered gently for about 20 minutes.
Using a ladle, I scooped out about one cup of the beans, veggies, and a bit of broth, and transferred them to a blender and pureed until smooth and set aside.
Next, I put the pasta and courgettes into the pot, giving it a good stir. I cranked up the heat until it was bubbling away, then dialled it down to a gentle simmer, popping the lid on for a quarter of an hour.
A few stirs here and there ensured nothing got too cosy with the bottom of the pot.
After 15 minutes, you should find your pasta perfectly al dente, and your courgette chunks pleasingly tender.
For the grand finale, I reintroduced the puree to the pot, followed by a generous handful of cheese. A quick taste test allowed me to tweak the seasoning with a pinch of salt and a grind of pepper before removing it from the hob.
To dish up, I spooned the soup into bowls and crowned each one with an extra sprinkle of cheese. This winter warmer can be summed up in three words – scrumptious, comforting and satisfying.