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
Scale
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.
