If you love the idea of a soul-warming soup that brings bright, fresh herbs and nourishing greens together, you have to try this Sardinian Herb Soup Recipe. It’s a vibrant and fragrant dish packed with wholesome ingredients typical of the Mediterranean lifestyle—think tender kale, aromatic mint, and mellow cannellini beans all dancing in a savory vegetable broth. The addition of fregola, a Sardinian small pasta, adds the perfect hearty bite, making every spoonful comforting yet light. This soup is a delightful way to enjoy a little taste of Sardinia’s rustic charm right at home.
Ingredients You’ll Need
These ingredients might seem simple, but each one is essential to building the depth and authenticity of this soup. From the olive oil that carries gentle richness, to the fresh herbs that give the flavor its signature brightness, every element plays its part beautifully.
- 2 tablespoons olive oil: Provides a fruity base for sautéing and adds Mediterranean character.
- 1 small onion, chopped: Offers sweetness and foundational aroma once softened.
- 2 cloves garlic, minced: Adds pungent warmth and depth to the broth.
- 1 large carrot, diced: Brings subtle earthiness and a touch of natural sweetness.
- 2 celery stalks, diced: Contributes a mild, refreshing crunch and herbaceous notes.
- 4 cups vegetable broth: Forms the soup’s flavorful and nourishing base.
- 1 can (15 oz) cannellini beans, drained and rinsed: Gives creaminess and protein, making the soup hearty.
- 2 cups chopped kale or Swiss chard: Adds vibrant color and a beautiful dose of healthy greens.
- 1/4 cup chopped fresh parsley: Lends a fresh, bright green flavor.
- 1 tablespoon chopped fresh mint: Brings a cool, aromatic lift that’s unexpected but welcome.
- 1 tablespoon chopped fresh basil: Infuses the soup with a sweet, fragrant flavor typical of Italian cooking.
- 1 teaspoon dried oregano: Contributes an earthy herbal note that ties the flavors together.
- 1 teaspoon salt: Enhances all the ingredients’ natural flavors.
- 1/2 teaspoon black pepper: Adds gentle heat and complexity.
- 1/2 cup cooked fregola (or orzo/pearl couscous): Introduces a lovely texture and heartiness with Sardinian authenticity.
- Grated Pecorino Romano for garnish (optional): Offers a salty, tangy finish if you want to add a bit of indulgence.
How to Make Sardinian Herb Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Once shimmering, add your chopped onion, carrot, and celery. Sauté these for about 5 to 6 minutes until they soften and release their sweet, inviting aroma. Then, toss in the minced garlic and cook for an additional minute, being careful not to let it brown too much, so it stays fragrant and smooth.
Step 2: Simmer the Soup Base
Next, pour in the vegetable broth and bring the whole mixture to a gentle simmer. Stir in the cannellini beans, the chopped kale or Swiss chard, parsley, mint, basil, oregano, salt, and pepper. Let everything simmer uncovered for 15 to 20 minutes, giving the greens enough time to become tender and allowing all those fresh herb flavors to meld beautifully together.
Step 3: Add the Pasta and Final Touches
Once your herbs and greens are perfectly softened, add the cooked fregola and stir well to combine. Heat it through for about 2 minutes to ensure each bite has that chewy, satisfying texture typical of this Sardinian delight. Taste your soup and adjust seasoning with more salt or pepper if desired.
Step 4: Serve Warm and Garnish
Ladle your fragrant Sardinian Herb Soup into bowls and sprinkle with grated Pecorino Romano if you like a touch of salty richness. Serve it warm and enjoy every spoonful of this comforting, herb-infused bowl that feels like a loving hug in food form.
How to Serve Sardinian Herb Soup Recipe
Garnishes
Adding a sprinkle of Pecorino Romano is optional but highly recommended. It cuts through the herbal freshness with a nutty saltiness that really elevates the soup. Fresh basil leaves or a drizzle of extra virgin olive oil can also add a vibrant finishing touch that makes each bowl pop.
Side Dishes
This soup pairs perfectly with crusty rustic bread or garlic-rubbed bruschetta to soak up every last bit of the broth. For a fuller meal, consider serving alongside a light salad with lemon vinaigrette or a plate of roasted root vegetables to complement the earthy flavors.
Creative Ways to Present
For a charming presentation, serve the soup in individual rustic bowls with a small bunch of fresh herbs tied together on the side as a garnish. Or ladle the soup into hollowed-out mini sourdough loaves for a fun, edible bowl that impresses guests effortlessly.
Make Ahead and Storage
Storing Leftovers
Leftover Sardinian Herb Soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it an excellent make-ahead meal for busy days.
Freezing
This soup freezes well, too. Cool it completely before transferring to a freezer-safe container, leaving some space for expansion. It will keep for up to 3 months. Just remember that if you’ve added pasta like fregola, the texture might soften slightly after thawing.
Reheating
When you’re ready to enjoy leftovers, gently reheat the soup on the stove over low heat, stirring occasionally. You may want to add a splash of water or broth to loosen it up, especially if it’s been frozen.
FAQs
Can I use other greens instead of kale or Swiss chard?
Absolutely! Spinach, collard greens, or even beet greens can work well as substitutes, though cooking times may vary slightly. Just add delicate greens like spinach toward the end to avoid overcooking.
What if I don’t have fregola pasta?
If fregola isn’t available, small pastas like orzo or pearl couscous are excellent substitutes that maintain the texture and heartiness of the dish.
Is this soup suitable for a vegan diet?
Yes, just skip the grated Pecorino Romano garnish or swap it for a vegan cheese alternative. The soup itself is naturally vegetarian and packed with plant-based ingredients.
Can I add protein to this soup?
For an extra protein boost, stir in cooked shredded chicken or poach an egg directly in the simmering broth right before serving. Both options add wonderful richness without overpowering the herbs.
How do I make this soup gluten-free?
Simply use gluten-free pasta or skip the pasta altogether and increase the beans or greens for more texture. This keeps the soup friendly for gluten-sensitive eaters while preserving its heartiness.
Final Thoughts
I can’t recommend this Sardinian Herb Soup Recipe enough if you want a dish that’s as comforting as it is vibrant. It’s a wonderful celebration of simple, fresh ingredients that come together to create something truly special. Whether you’re cozying up on a chilly day or just craving a nourishing bowl of herbs and greens, this recipe is sure to become a beloved staple in your kitchen. Give it a try and let its warmth brighten your meal times!
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Sardinian Herb Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian, Sardinian
- Diet: Vegetarian
Description
Sardinian Herb Soup is a vibrant and comforting Italian vegetable soup featuring a medley of fresh herbs, leafy greens, and tender cannellini beans simmered in a flavorful vegetable broth. Enriched with cooked fregola pasta and finished with grated Pecorino Romano, this traditional Sardinian-inspired soup is perfect for a nutritious and hearty meal.
Ingredients
Vegetables and Herbs
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 cups chopped kale or Swiss chard
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
Liquids and Broth
- 2 tablespoons olive oil
- 4 cups vegetable broth
Beans and Pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup cooked fregola (or substitute with small pasta like orzo or pearl couscous)
Seasonings and Garnishes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Grated Pecorino Romano for garnish (optional)
Instructions
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Add broth and herbs: Pour in the vegetable broth and bring the mixture to a gentle simmer. Stir in the drained cannellini beans, chopped kale or Swiss chard, fresh parsley, mint, basil, dried oregano, salt, and black pepper. Let the soup simmer uncovered for 15 to 20 minutes to allow the greens to soften and the flavors to meld together.
- Incorporate cooked pasta: Add the cooked fregola pasta to the pot and stir to heat it through, which should take about 2 minutes. Taste the soup and adjust the seasoning with additional salt or pepper if necessary.
- Serve and garnish: Ladle the hot soup into bowls and, if desired, sprinkle with grated Pecorino Romano cheese. Serve warm, ideally accompanied by crusty bread for a fulfilling meal.
Notes
- This soup is inspired by the traditional herbal flavors of Sardinia and is naturally vegetarian.
- Use gluten-free pasta like gluten-free orzo or fregola if needed to make the soup gluten-free.
- For added protein, consider stirring in cooked shredded chicken or poaching an egg directly in the broth before serving.
