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
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)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 230
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
