Description
A delightful and healthy soup packed with fresh veggies and herbs, celebrating the flavors of the Mediterranean.
Ingredients
Scale
- 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