Sardinia Herb Soup Recipe

Introduction

Sardinia Herb Soup is a comforting and flavorful dish inspired by the fresh herbs and rustic ingredients of Sardinian cuisine. This hearty soup combines fragrant vegetables, leafy greens, and white beans for a nourishing meal perfect for any season.

Ingredients

• 2 Tbsp quality extra virgin olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 1 large fennel bulb
• 1 tsp oregano
• 1 tsp red pepper flakes
• 2 cloves garlic
• 4-6 cups leafy greens (Tuscan kale and cabbage recommended)
• 1 bunch flat-leaf parsley
• 8 cups vegetable or chicken broth
• 1 cup rustic organic Italian pasta (optional)
• 15 oz can white beans
• 1/2 tsp salt
• 1/2 tsp pepper
• Grated Sardinian pecorino cheese or Parmesan for topping

Instructions

1. Step 1: Finely chop the fennel, carrots, onion, and celery. Roughly chop the leafy greens and parsley.
2. Step 2: 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 until the vegetables soften and become fragrant.
3. Step 3: Add the parsley, leafy greens, white beans, broth, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer with the lid on for 30-45 minutes.
4. Step 4: Turn off the heat and let the soup sit, covered, for 1 to 2 hours to allow flavors to meld. For deeper flavor, you can let it rest for up to 4 hours.
5. Step 5: If using pasta, cook it separately according to package instructions and add it to the soup just before serving.
6. Step 6: Serve the soup hot, topped with grated Sardinian pecorino or Parmesan cheese, alongside fresh sourdough bread.

Tips & Variations

• Use a mix of leafy greens like kale, cabbage, or chard for varied texture and flavor.
• To keep the soup gluten-free, skip the pasta or use gluten-free pasta alternatives.
• Letting the soup rest after cooking deepens the flavor, so plan ahead if possible.
• For extra richness, drizzle a little more olive oil just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened. The soup may thicken after refrigeration; simply stir well during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, use vegetable broth and omit the cheese or replace it with a vegan alternative for a plant-based version.

Is it better to add pasta to the soup or serve it separately?

Cooking pasta separately is recommended to prevent it from becoming mushy. Add it to individual bowls or just before serving.

Sardinia Herb Soup Recipe

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★★★★★

4.6 from 76 reviews

Sardinia Herb Soup is a hearty and aromatic Italian vegetable soup featuring a blend of fennel, carrots, celery, and leafy greens like Tuscan kale and cabbage. This rustic soup is enriched with white beans and finished with grated Pecorino or Parmesan cheese, creating a comforting, nutrient-packed meal perfect for chilly days.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes to 4 hours 20 minutes (including resting time)
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 2 medium celery stalks, finely chopped
• 1 large fennel bulb, finely chopped
• 2 cloves garlic, minced
• 1 bunch flat-leaf parsley, roughly chopped
• 4–6 cups leafy greens (Tuscan kale and cabbage), roughly chopped

Liquids and Broth

• 8 cups vegetable or chicken broth
• 2 Tbsp quality extra virgin olive oil

Spices and Seasonings

• 1 tsp oregano
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp pepper

Other Ingredients

• 15 oz can white beans, drained and rinsed
• 1 cup rustic organic Italian pasta (optional)
• Grated Sardinian Pecorino cheese or Parmesan cheese, for serving

Instructions

1. Prepare the Vegetables: Finely chop the fennel, carrots, onion, and celery. Roughly chop the leafy greens and parsley to preserve texture and flavor.
2. Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped fennel, carrots, onion, celery, minced garlic, oregano, and crushed red pepper flakes. Sauté for about 10 minutes, or until the vegetables soften and become fragrant.
3. Add Greens and Liquids: Stir in the chopped parsley, leafy greens, white beans, and pour in the 8 cups of vegetable or chicken broth. Season with salt and pepper.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for 30 to 45 minutes to allow flavors to meld.
5. Rest for Flavor Fusion: Turn off the heat and keep the soup covered, letting it rest for 1 to 2 hours (or up to 4 hours) to deepen and blend the flavors further.
6. Optional Pasta Addition: If using pasta, cook it separately according to package instructions, then add to individual bowls or the pot before serving.
7. Serve: Ladle the soup into bowls, generously grate Sardinian Pecorino or Parmesan cheese over top, and serve with a fresh piece of sourdough bread for a complete meal.

Notes

• The resting period off the heat intensifies the soup’s flavors, but if short on time, you can serve immediately after simmering.
• For a vegetarian version, use vegetable broth and omit any animal-based broth options.
• The pasta is optional; if added, cook separately to prevent it from becoming mushy.
• Substitute Pecorino with Parmesan if unavailable—both offer a salty, nutty flavor.
• Adjust red pepper flakes to taste for desired heat level.

Keywords: Sardinia Herb Soup, Italian vegetable soup, fennel soup, Tuscan kale soup, white bean soup, hearty soup, rustic Italian soup, vegetarian soup