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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/sardinia-herb-soup-recipe/