Why Make This Recipe
Sardinia Herb Soup is a delightful dish that brings warmth and flavor to your table. Packed with fresh veggies and herbs, it’s a healthy option that’s easy to make. Not only is this soup comforting, but it also celebrates the flavors of the Mediterranean. Whether you’re looking for a cozy dinner or a nutritious lunch, this soup is sure to satisfy. Plus, it’s a great way to enjoy seasonal greens and can be adapted to fit your taste.
How to Make Sardinia Herb Soup
Ingredients
- 2 Tbsp Quality Extra Virgin Olive Oil
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 1 lg fennel bulb
- 1 tsp of oregano
- 1 tsp of red pepper flakes
- 2 cloves of garlic
- 4-6 cups of leafy greens (I chose Tuscan kale and cabbage)
- 1 bunch of flat-leaf parsley
- 8 cups of vegetable or chicken broth
- 1 cup of rustic organic Italian pasta (I decided not to do pasta in mine)
- 15 oz can of white beans
- 1/2 tsp salt
- 1/2 tsp pepper
- Grated Sardinian pecorino cheese (I could not find it so I used Parmesan)
Directions
- Start by chopping the fennel, carrots, onion, and celery into very fine pieces. Roughly chop your greens and parsley.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped fennel, carrots, onion, celery, minced garlic, oregano, and red pepper flakes.
- Sauté the mixture for about 10 minutes, or until the vegetables soften and become fragrant.
- Add the parsley, greens, beans, broth, salt, and pepper to the pot.
- Bring the mixture to a boil, then lower the heat and let it simmer for 30-45 minutes with the lid on.
- Turn off the heat and let the soup sit for 1-2 hours. For even better results, let it sit for 4 hours to let the flavors meld beautifully.
- When ready to serve, grate your cheese on top and enjoy the soup with a nice piece of fresh sourdough bread. If you added pasta, cook it separately and add it to the soup before serving.
How to Serve Sardinia Herb Soup
Serve your Sardinia Herb Soup hot in bowls, topped with grated cheese for added flavor. Pair it with a slice of crusty sourdough bread to soak up all the deliciousness of the soup. This dish is perfect for sharing with family or friends, making it an ideal choice for gatherings or a cozy night in.
How to Store Sardinia Herb Soup
If you have leftovers, store them in an airtight container in the fridge. The soup will keep well for about 3-4 days. Before serving it again, just reheat on the stove over medium heat. You may need to add a splash of broth or water to loosen it up, as it can thicken in the fridge.
Tips to Make Sardinia Herb Soup
- For a stronger flavor, sauté the garlic just before the other vegetables to avoid burning it.
- Feel free to swap in your favorite leafy greens or beans for a personal touch. Spinach or Swiss chard can be great alternatives.
- If you’re looking for a bit of protein, add cooked chicken or turkey to the soup.
- Adjust the spices to your liking; if you prefer less heat, reduce the red pepper flakes.
Variation
You can customize this recipe by adding other vegetables like zucchini, potatoes, or bell peppers. If you want a heartier soup, consider adding more beans or pasta. This soup can easily adapt to your preferences or whatever ingredients you have on hand.
FAQs
Can I make this soup vegan?
Yes! Just use vegetable broth instead of chicken broth and skip the cheese or use a vegan cheese alternative.Can I freeze Sardinia Herb Soup?
Yes, you can freeze the soup for up to three months. Just let it cool completely before transferring it to a freezer-safe container.What can I serve with this soup?
Sourdough bread is a classic choice, but you can also enjoy it with a simple green salad or a sandwich for a complete meal.
Sardinia Herb Soup
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful and healthy soup packed with fresh veggies and herbs, celebrating the flavors of the Mediterranean.
Ingredients
- 2 Tbsp Quality Extra Virgin Olive Oil
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 1 lg fennel bulb
- 1 tsp of oregano
- 1 tsp of red pepper flakes
- 2 cloves of garlic
- 4–6 cups of leafy greens (e.g., Tuscan kale and cabbage)
- 1 bunch of flat-leaf parsley
- 8 cups of vegetable or chicken broth
- 1 cup of rustic organic Italian pasta (optional)
- 15 oz can of white beans
- 1/2 tsp salt
- 1/2 tsp pepper
- Grated Sardinian pecorino cheese (or Parmesan)
Instructions
- Chop the fennel, carrots, onion, and celery into very fine pieces. Roughly chop the greens and parsley.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the fennel, carrots, onion, celery, minced garlic, oregano, and red pepper flakes.
- Sauté for about 10 minutes, or until the vegetables soften and become fragrant.
- Add the parsley, greens, beans, broth, salt, and pepper to the pot.
- Bring to a boil, then lower the heat and let simmer for 30-45 minutes with the lid on.
- Turn off the heat and let the soup sit for 1-2 hours (or up to 4 hours for best flavor).
- Serve hot, topped with grated cheese and a slice of crusty sourdough bread.
Notes
For a stronger garlic flavor, sauté the garlic just before adding the other vegetables. Feel free to customize the greens or beans based on your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: soup, vegetarian, Mediterranean, healthy, comfort food