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
Scale
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.
