Description
Savor the rustic flavors of Sardinia with this hearty Herb Soup, brimming with leafy greens, cannellini beans, and fresh Mediterranean herbs. This comforting vegetarian soup is perfect for a nourishing meal, combining simple ingredients into a wholesome dish infused with the essence of Italian countryside cooking.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 medium potato, peeled and cubed
- 4 cups chopped mixed leafy greens (such as chard, spinach, and wild arugula)
Herbs & Seasonings
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Pantry
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
Optional Garnishes
- Crusty bread for serving
- Grated Pecorino Romano cheese for garnish
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add potatoes: Stir in the peeled and cubed potato, cooking for an additional 3 minutes to slightly soften them.
- Add broth and simmer: Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer gently for 10 minutes to allow flavors to meld and potatoes to begin cooking through.
- Incorporate beans and greens: Add the drained cannellini beans along with the chopped mixed leafy greens, fresh rosemary, parsley, and dried oregano. Season the soup with salt and freshly ground black pepper to taste.
- Simmer until tender: Continue simmering the soup for another 10 to 15 minutes, or until the greens are tender and the potatoes are fully cooked. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls. Optionally, serve with a side of crusty bread and sprinkle grated Pecorino Romano on top for an authentic Sardinian finish.
Notes
- This rustic Sardinian soup can be adapted to use seasonal greens and herbs depending on availability.
- For a heartier version, stir in cooked barley or small pasta during the simmering stage.
- To keep the soup vegan, omit the Pecorino Romano cheese garnish.
- The soup stores well and flavors improve when reheated the next day.
