If you are craving a bowl of comfort that is as nourishing as it is vibrant, then you have to try this Sardinian Herb Soup Recipe. This delightful soup brings together simple, wholesome ingredients that sing with the fresh flavors of Mediterranean herbs and vegetables. It’s a celebration of Sardinia’s remarkable culinary tradition, emphasizing plant-based ingredients that support longevity and wellness. Every spoonful is a warm hug, showcasing the perfect harmony of aromatic herbs, hearty beans, and crisp greens in a light yet satisfying broth. Whether you’re looking for a soul-soothing lunch or a light dinner, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
The beauty of this Sardinian Herb Soup Recipe lies in its simplicity and the fresh ingredients that create a well-rounded flavor profile. Each ingredient plays a role, from the earthy cannellini beans providing protein and creaminess to the fresh herbs delivering bursts of bright, aromatic notes.
- 2 tablespoons olive oil: The foundation of the soup’s richness and a nod to Mediterranean cooking.
- 1 yellow onion, finely chopped: Adds natural sweetness and depth when sautéed.
- 2 cloves garlic, minced: Gives a subtle kick and lovely aroma to the base.
- 2 celery stalks, diced: Brings a fresh crunch and a hint of bitterness to balance flavors.
- 2 carrots, diced: Adds sweetness and vibrant color.
- 1 medium potato, peeled and cubed: Offers comforting texture and helps thicken the broth slightly.
- 1 zucchini, diced: Contributes moisture and a tender bite.
- 1 can (15 oz) cannellini beans, drained and rinsed: Packed with protein and creamy texture.
- 6 cups vegetable broth: The liquid base that brings all ingredients together.
- 2 cups chopped kale or chard: Adds a subtle earthiness and vibrant green color.
- 1/4 cup chopped fresh parsley: Brings freshness and a bright finish.
- 2 tablespoons chopped fresh basil: Adds a sweet, slightly peppery aroma.
- 1 tablespoon chopped fresh mint: A surprising herb that lifts the whole soup with an invigorating note.
- 1 teaspoon chopped fresh rosemary: Infuses the broth with piney, resinous depth.
- 1 teaspoon dried oregano: Rounds out the Mediterranean herb mix with earthy warmth.
- Salt and black pepper to taste: Essential seasonings to enhance all flavors.
- Grated Pecorino Romano cheese (optional, for serving): Adds savory saltiness and richness on top.
- Crusty bread (for serving): Perfect for dipping into every last drop of this hearty soup.
How to Make Sardinian Herb Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Once the oil shimmers gently, add the finely chopped onion, minced garlic, diced celery, and diced carrots. Cook these together for about 5 to 6 minutes until the onions turn translucent and the vegetables soften, releasing their sweet and savory aromas. This step is crucial for building the base flavor and coaxing out the natural sweetness of the vegetables.
Step 2: Add the Potatoes and Zucchini
Next, stir in the cubed potato and diced zucchini. Cook for another 3 minutes, allowing the vegetables to start tenderizing while mingling with the sautéed aromatics. This will help the soup develop layers of texture and a subtly creamy consistency as the potatoes loosen in the broth later on.
Step 3: Incorporate Beans and Broth
Pour in the drained and rinsed cannellini beans along with the vegetable broth. Bring everything to a boil, then immediately reduce the heat to a gentle simmer. Let the soup cook uncovered for 20 minutes or until all the vegetables, especially the potatoes and carrots, are tender. This is the moment where all the flavors meld beautifully, creating that heartwarming soup base.
Step 4: Add Greens and Fresh Herbs
Now, it’s time to introduce the green hues and fresh herb magic. Add the chopped kale or chard, parsley, basil, mint, rosemary, and dried oregano. Simmer the soup for an additional 5 to 7 minutes so the herbs can infuse their bright, savory, and slightly floral notes throughout the broth. This step lifts the entire soup to a fragrant Mediterranean masterpiece.
Step 5: Season and Serve
Finally, taste your soup and season it with salt and freshly ground black pepper to your liking. Ladle the soup into bowls while it’s piping hot, and if you’re feeling indulgent, sprinkle each serving with grated Pecorino Romano cheese. Serve alongside crusty bread for a meal that’s as satisfying as it is nostalgic.
How to Serve Sardinian Herb Soup Recipe
Garnishes
While the Pecorino Romano cheese offers a classic finishing touch, don’t hesitate to experiment with other garnishes like a drizzle of extra virgin olive oil or a sprinkle of chili flakes if you like a gentle heat. Fresh basil leaves or a twist of lemon zest can also add a delicious, fresh note that complements the herbs beautifully.
Side Dishes
This soup pairs wonderfully with simple sides that echo Mediterranean flavors. Think warm slices of focaccia, a crisp arugula salad with lemon vinaigrette, or a light plate of marinated olives and roasted vegetables. Together, these sides create a balanced meal that feels both rustic and refined.
Creative Ways to Present
If you want to impress your family or guests, serve the soup in rustic bread bowls for a charming presentation. Alternatively, layering cooked farro or barley at the bottom of deep bowls before ladling the soup over adds texture and heartiness that make the meal visually appealing and extra filling.
Make Ahead and Storage
Storing Leftovers
After enjoying your delightful Sardinian Herb Soup Recipe, store any leftovers in an airtight container in the refrigerator. The flavors will deepen even more after sitting overnight, making day two a real treat. It will keep well for up to 3 days, allowing for easy meal prep and quick lunches.
Freezing
This soup freezes beautifully, which means you can enjoy its wholesome magic whenever you need. Cool it completely before transferring to freezer-safe containers or bags. Freeze in portions that suit your future needs, and your homemade Sardinian Herb Soup will stay fresh for up to 3 months.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if it seems too thick. This gentle reheating keeps the delicate herbs fresh and preserves the comforting texture of the beans and vegetables.
FAQs
Can I use other types of beans for this soup?
Absolutely! While cannellini beans are traditional here, you can swap in great northern beans, kidney beans, or even chickpeas. Just keep in mind that each will add a slightly different texture and flavor to your Sardinian Herb Soup Recipe.
Is this soup suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free as long as you serve it with gluten-free bread or skip the bread altogether. The vegetables, beans, and herbs are all free from gluten-containing ingredients.
Can I make this soup vegan?
Definitely! The Sardinian Herb Soup Recipe is inherently vegan unless you choose to add Pecorino Romano cheese at the end. Simply omit the cheese, and you’ll have a delicious plant-based meal that everyone can enjoy.
What if I don’t have all the fresh herbs listed?
Don’t worry! Substitutions work well here. You can use dried herbs in smaller quantities or swap herbs based on what you have. The key is to use a mix of fresh or dried Mediterranean herbs to keep that authentic flavor.
Can I add grains to make it heartier?
Yes, adding cooked farro, barley, or even brown rice can make this soup more filling and hearty. Simply stir them in during the last few minutes of cooking or add to individual bowls before serving.
Final Thoughts
This Sardinian Herb Soup Recipe is a testament to the magic of simple, fresh ingredients coming together to create something truly special. It’s easy to prepare, packed with nutrients, and bursting with vibrant Mediterranean flavors that warm your heart and soul. Whether you’re a long-time soup lover or new to this classic taste of Sardinia, I encourage you to give it a try and savor the wholesome goodness in every spoonful.
Print
Sardinian Herb Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian (Sardinian)
- Diet: Vegetarian
Description
Sardinian Herb Soup is a nourishing, plant-forward Italian recipe inspired by the longevity-supporting cuisine of Sardinia. This hearty vegetable soup features a medley of fresh herbs, beans, and seasonal vegetables simmered to perfection, making it a wholesome and flavorful meal ideal for any day.
Ingredients
Vegetables and Herbs
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 medium potato, peeled and cubed
- 1 zucchini, diced
- 2 cups chopped kale or chard
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh mint
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon dried oregano
Pantry Staples
- 2 tablespoons olive oil
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- Salt and black pepper to taste
For Serving
- Grated Pecorino Romano cheese (optional)
- Crusty bread
Instructions
- Sauté the aromatics: Heat the olive oil in a large soup pot over medium heat. Add the finely chopped onion, minced garlic, diced celery, and diced carrots, and sauté for 5 to 6 minutes until the vegetables soften and become fragrant.
- Add the root vegetables: Stir in the peeled and cubed potato along with the diced zucchini. Cook for an additional 3 minutes, allowing the vegetables to slightly soften and develop flavor.
- Combine beans and broth: Add the drained and rinsed cannellini beans and pour in the vegetable broth. Bring the soup to a boil to start the cooking process.
- Simmer vegetables: Reduce the heat to low, cover, and simmer the soup for 20 minutes or until the potatoes and other vegetables are tender.
- Add greens and herbs: Stir in the chopped kale (or chard), fresh parsley, basil, mint, rosemary, and dried oregano. Continue to simmer the soup for another 5 to 7 minutes so the herbs can infuse their flavors and the greens soften.
- Season and serve: Taste the soup and season with salt and black pepper according to your preference. Serve hot, topped with grated Pecorino Romano cheese if desired, and with crusty bread on the side for a complete meal.
Notes
- This soup is inspired by Sardinia’s plant-forward, longevity-supporting cuisine highlighting fresh herbs and wholesome vegetables.
- Feel free to swap in seasonal herbs or leafy greens depending on availability or preference.
- For a heartier soup, add cooked farro or barley to the pot during the simmering stage.
- To keep the recipe gluten-free, ensure the bread served is gluten-free or omit it entirely.
- The soup makes great leftovers and can be stored in the refrigerator for up to 3 days.
