Issue 44: Longevity Soup
Well wishes and warm broths to send off the newlywed couple into their wedding weekend
Hello there stranger,
Sorry we’ve been MIA these past few weeks. There have been so many preparations to take care of before the long-anticipated Circelli wedding that some of our priorities fell to the wayside to make time and space alongside daily life at home. Dishes to be washed, laundry to be folded, you know how it goes. Despite our lack of presence here, we’ve still been gathering for dinner and as such we will have two delicious recipes for you this week.
The week before the wedding we all gathered at the Torak’s, entering the living room to find a pile of gifts waiting for us to open and champagne chilling for a pre-wedding celebratory toast. We gabbed about last minute details and logistics and shared excitement of the week to come, counting down the days until the day.
Gilly prepared the most delectable soup for us that also held a special sentimental value to it that we absolutely adored. Longevity soup is packed full of ingredients used commonly in recipes from the blue zone. A few splotches on the map where people have been known to have significantly longer life spans, largely related to their diet and lifestyle, most famously on this list— Greece & Italy. I blame the olive oil.
We love a good brothy soup with steam rising up through your nostrils with each slurp, but we especially love a brothy soup that also contains pasta. This soup is one that could (and should) be eaten at least once a week as part of a regular, healthy diet and it’s light on the pocketbook too. It’s simple to prepare, doesn’t require a lot of ingredients, plus who doesn’t want to eat for health and long life?
Along with wishes of good health, the Torak’s bid us longevity of marriage and happiness. They shared tidbits of wisdom from their first year married and what they’ve learned so far. While it certainly takes a lot of love and commitment to keep a marriage going steady, longevity is vital. Withstanding the trials of time and circumstance as well as growing and adapting through the years. The perfect soup omen to set off our marriage on the right foot.
On December 2nd, Dominic and Haley officially tied the knot and so we now warmly welcome… the Circelli’s! We’ve celebrated so many occasions together over the course of these dinners over the past couple years— from engagements to weddings to anniversaries, plus some trial and hardships in between and through it all, we’ve had each other, our bond growing stronger with each passing week and each meal shared.
As our friendship continues to blossom as we gather together each week to share food and stories, we look forward to the year ahead as we begin to compile all of these memories and recipes into a cookbook that we’ve been writing together throughout this year. We’re so excited to bring this project to a close and see where our love of friends and food takes us in 2024. Stay tuned for updates on what will become of the Cook My Book Club newsletter and for the release of our collaborative cookbook to commemorate a year of cooking together. Thank you for being here, for supporting us and enjoying the recipes we share with you. We only hope to inspire others to find ways to cultivate genuine, lasting friendships with the help of delicious and nourishing homemade food.
Without further ado, our recipe for Longevity Soup paired with the best simple salad ever.
Longevity Soup
Serves 4
Ingredients
1-2 cups of carrots, chopped
1-2 cups of celery, chopped
1-2 onions, diced
4 potatoes, diced
1-2 garlic cloves, minced
15 oz. can tomatoes, diced
64 oz. chicken broth
1 can chickpeas (AKA Garbanzo Beans)
Bowtie pasta
Salt
Pepper
Instructions
Combine carrots, celery, onions, potatoes, tomatos, chickpeas, salt, pepper, and broth into a large stock pot. Bring to a boil and add bowtie pasta. Retop with broth. Cook on low for 45 min to 1 hour. When ready, chickpeas should be soft.
Super Simple Salad
Ingredients
5oz. container of arugula
1 fennel, shaved
1/3 cup fresh grated Parmigiano-Reggiano + more for garnish
2 large lemons, juiced
1/3 cup olive oil
1 1/2 tablespoons honey
1 1/2 tablespoons dijon mustard
Salt & pepper to taste
Instructions
Combine the cheese, lemon juice, lemon zest, dijon, honey, salt & olive oil in a bowl. Whisk to combine well and let sit for 15-20 minutes.
Shave the fennel and squeeze a bit of lemon over it so it doesn’t turn.
Add arugula and fennel to a large bowl, tossing with the dressing. Serve with fresh grated cheese on top.