Name: Sardinian Herb Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian (Sardinian)
Ingredients: 1 small yellow onion, diced; 2 cloves garlic, minced; 1 medium carrot, chopped; 1 celery stalk, chopped; 1 medium potato, peeled and diced; 2 cups chopped escarole or kale; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh mint; 1 teaspoon chopped fresh rosemary; 2 tablespoons olive oil; 4 cups vegetable broth; 1 (15 oz) can cannellini beans, drained and rinsed; ½ teaspoon salt; ¼ teaspoon black pepper; Grated Pecorino Romano cheese for serving

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Sardinian Herb Soup is a soothing, rustic bowl packed with vibrant Mediterranean flavors and an abundance of fresh herbs. Each spoonful delivers the perfect balance of creamy beans, leafy greens, and aromatic vegetables, all brought together with a subtle bouquet of parsley, basil, mint, and rosemary. Whether you’re craving comfort on a chilly evening or seeking a wholesome, nutrient-rich meal, this soup brings the spirit of Sardinia right to your table in under an hour. It’s a recipe close to my heart, and once you try it, I think it will become a staple in your kitchen too.

Ingredients You’ll Need

Sardinian Herb Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sardinian Herb Soup lies in its simple yet purposeful ingredients. Each one is carefully chosen to contribute flavor, color, and texture, creating a layered and satisfying dish that feels both cozy and invigorating.

Olive oil: Provides a rich, smooth base and helps carry the flavors of the vegetables and herbs.
Yellow onion: Adds a subtle sweetness and depth to the soup’s aroma.
Garlic: Brings a gentle, savory warmth that permeates every bite.
Carrot: Offers a hint of natural sweetness and a pop of color.
Celery: Lends freshness and a slight crunch to balance the textures.
Potato: Makes the soup heartier and gives it a creamy, comforting feel.
Vegetable broth: Forms the flavorful backbone of the soup; use a high-quality broth for best results.
Cannellini beans: Add creaminess, plant-based protein, and a mild, nutty flavor.
Escarole or kale: Infuse the soup with deep green color and earthy, slightly bitter notes.
Fresh parsley: Brightens the soup and enhances the herbal character.
Fresh basil: Introduces a sweet, peppery lift that’s classic in Mediterranean cooking.
Fresh mint: Offers a refreshing, unexpected accent that makes the soup unique.
Fresh rosemary: Provides a piney aroma for true Sardinian flair.
Salt: Brings all the flavors into harmony.
Black pepper: Adds a subtle heat and complexity.
Pecorino Romano cheese (optional): For a finishing touch of salty, tangy richness when serving.

How to Make Sardinian Herb Soup

Step 1: Sauté the Vegetables

Start by heating the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5 to 6 minutes, stirring occasionally. You want the vegetables to soften and become fragrant, building a sweet and savory base for your Sardinian Herb Soup.

Step 2: Add the Potato

Stir in the diced potato and let it cook for another 2 minutes. This gives the potato a head start and helps it absorb the flavors of the aromatics, ensuring a creamy texture in the finished soup.

Step 3: Pour in the Broth and Simmer

Pour in the vegetable broth and bring everything to a gentle boil. Once boiling, reduce the heat to a simmer and let it bubble away for 15 minutes. The potatoes should become tender, and the broth will take on the savory notes of the vegetables.

Step 4: Add Beans, Greens, and Herbs

Now comes the moment when the Sardinian Herb Soup truly shines. Stir in the drained cannellini beans, your choice of chopped escarole or kale, parsley, basil, mint, rosemary, salt, and pepper. Simmer for another 10 minutes so the greens wilt and the herbs infuse their incredible aroma throughout the soup.

Step 5: Taste and Finish

Give your soup a final taste and adjust the salt or pepper if needed. Ladle the hot Sardinian Herb Soup into bowls and finish each serving with a sprinkle of grated Pecorino Romano cheese if you like. Serve with crusty bread for the full Sardinian experience!

How to Serve Sardinian Herb Soup

Garnishes

A generous dusting of Pecorino Romano cheese is a traditional and delicious way to top your Sardinian Herb Soup. For extra color and freshness, scatter a few more torn basil leaves or a sprinkle of chopped parsley over each bowl. If you love a little more zest, a crack of fresh black pepper or a drizzle of olive oil works wonders.

Side Dishes

Crusty bread is an absolute must for dunking and scooping up every last drop of soup. You might also serve a simple green salad or a plate of marinated olives on the side. For a heartier meal, pair the soup with a wedge of rustic cheese or a slice of frittata.

Creative Ways to Present

For a special touch, serve Sardinian Herb Soup in individual earthenware bowls or soup crocks. You can also float a crisped slice of bread on top of each bowl, à la French onion soup, and broil with cheese until golden. Or, offer a DIY topping bar with bowls of chopped herbs, extra cheese, and lemon wedges so everyone can customize their own.

Make Ahead and Storage

Storing Leftovers

Leftover Sardinian Herb Soup keeps beautifully in the fridge for up to four days. Let the soup cool completely before transferring it to an airtight container. The flavors continue to mellow and meld, making each reheated bowl even more delicious.

Freezing

This soup is a great candidate for freezing. Pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It will keep well for up to three months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply pour the soup into a pot and warm over medium heat, stirring gently until hot. If the soup has thickened, add a splash of broth or water to reach your preferred consistency. Microwaving works, too—just heat in short bursts and stir often for even warming.

FAQs

Can I use different beans in Sardinian Herb Soup?

Absolutely! Cannellini beans are classic, but feel free to substitute with great northern beans, navy beans, or even chickpeas. Each variety brings its own texture and subtle flavor twist to the soup.

Is this recipe vegan?

Yes, Sardinian Herb Soup is naturally vegan if you skip the Pecorino Romano cheese or use a plant-based alternative. All the other ingredients are plant-based and gluten-free.

What herbs can I use if I don’t have them all fresh?

Fresh herbs are ideal for their bright, lively flavors, but dried versions can be used in a pinch. Use about one-third the amount of dried herbs, and add them earlier in the cooking process so their flavors have time to develop.

Can I add grains or pasta to this soup?

Definitely! A scoop of cooked farro, quinoa, or small pasta shapes like ditalini will make Sardinian Herb Soup even heartier. Just stir them in during the last few minutes of simmering.

How can I make the soup spicier?

If you like a little kick, add a pinch of red pepper flakes when you sauté the vegetables or stir in a few dashes of hot sauce before serving. The gentle heat is a lovely contrast to the herbal freshness.

Final Thoughts

If you’re searching for a dish that’s as nourishing as it is vibrant, Sardinian Herb Soup is your answer. The layers of flavor, the satisfying texture, and the abundance of herbs make this soup a celebration of simple, honest ingredients. Give it a try, and let the taste of Sardinia warm your kitchen and your heart!

Sardinian Herb Soup Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Savor the rustic flavors of Sardinia with this hearty and healthy Sardinian Herb Soup, a nourishing blend of fresh herbs, cannellini beans, and leafy greens simmered in a savory vegetable broth. Perfect for a warming meal, this vegetarian, gluten-free soup captures the essence of Mediterranean cooking with antioxidant-rich herbs and comforting ingredients.

Ingredients

Scale

Vegetables and Herbs

1 small yellow onion, diced
2 cloves garlic, minced
1 medium carrot, chopped
1 celery stalk, chopped
1 medium potato, peeled and diced
2 cups chopped escarole or kale
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 teaspoon chopped fresh rosemary

Pantry Items

2 tablespoons olive oil
4 cups vegetable broth
1 (15 oz) can cannellini beans, drained and rinsed
½ teaspoon salt
¼ teaspoon black pepper

Optional

Grated Pecorino Romano cheese for serving

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Instructions

Prepare the base vegetables. Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrot, and chopped celery. Sauté these vegetables for 5 to 6 minutes until they are softened and fragrant, which forms the flavor foundation of the soup.
Add the potatoes. Stir in the peeled and diced potato pieces and continue cooking for another 2 minutes. This helps start tenderizing the potatoes before adding the broth.
Simmer the broth and potatoes. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender and easily pierced with a fork.
Add beans, greens, and herbs. Incorporate the drained cannellini beans along with the chopped escarole or kale, fresh parsley, basil, mint, and rosemary into the pot. Season with salt and black pepper to taste.
Finish cooking and blend flavors. Let the soup simmer gently for another 10 minutes until the leafy greens have wilted completely and the flavors meld together beautifully.
Serve and garnish. Ladle the hot soup into bowls and optionally top with a sprinkle of grated Pecorino Romano cheese. Serve with crusty bread if desired for a complete meal experience.

Notes

This soup is inspired by traditional Sardinian flavors and is loaded with antioxidant-rich fresh herbs.
Feel free to substitute the escarole or kale with other leafy greens like Swiss chard or spinach based on availability or preference.
To boost the protein content, stir in cooked farro or quinoa before serving.
For a vegan version, omit the Pecorino Romano cheese garnish.
This soup freezes well; store leftovers in an airtight container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian (Sardinian)