Researcher and writer Dan Buettner never set out to be a cookbook author. But his new title, “The Blue Zones Kitchen: One Pot Meals,” was an instant hit, shooting to the top of the New York Times’ bestseller list.
It’s just one of many Blue Zone projects underway. In the past two years Buettner also:
Meantime, to get a flavor of Buettner’s research, try these three recipes.
This version of minestrone uses all the classic ingredients but adds more herbs, leafy greens and pasta. An optional rind of pecorino adds a great savory note if you eat dairy. Don’t feel that you have to follow this recipe to the letter — this is a great way to use up all sorts of things in the fridge. Just remember that grains (including pasta) are thirsty and you may want to add a bit more liquid to keep the soupy consistency. From “The Blue Zones Kitchen: One Pot Meals” by Dan Buettner (National Geographic, $35).
Heat the oil in a large soup pot over medium-high heat until it shimmers. Add the onion, carrots, celery, bell pepper, fennel and garlic; cook until the onion turns translucent, about 5 minutes. Add the herbs, pepper flakes, cabbage and kale; stir well and cook until the greens wilt, about 2 more minutes.
Add the potatoes, tomatoes, chickpeas, beans, stock, pasta, salt and pecorino rind, if using, and stir gently to combine. When the liquid begins to boil, lower the heat to medium-low and simmer until the carrots and potatoes are fork-tender, 15 to 20 minutes. Remove the bay leaf and pecorino rind.
Dining and Cooking