Sardinia Herb Soup
This Sardinian Herb Soup is nutrient-dense, flavorful, and timeless. It is not just a recipe that "tastes good," it is so much more. It is history, culture, and families around a time; it is a recipe for longevity.
Equipment
- Dutch Oven
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
Instructions
- Chop the fennel, carrots, onion, and celery very fine. Chop your greens and parsley rough.
- In a large pot or Dutch oven, add your olive oil over medium heat, followed by the fennel, carrots, onion, celery, minced garlic, oregano, and crushed red pepper.
- Sauté for about 10 minutes or so until the mix gets a bit soft and fragrant.
- Now add parsley, greens, beans, broth, and salt & pepper.
- Bring to a boil. Lower the heat and simmer for 30-45 minutes (with lid on).
- Turn the heat off and let it sit with the lid on for about an hour or 2. I even let mine sit for 4 hours, and that really let all the flavors fuse together.
- Now you are done! Grate your cheese on top and enjoy with a nice piece of fresh sourdough.
- (If you choose to add pasta, I would cook them on the side and add them to the ready soup).
Notes
The calories are a rough estamation based on the ingredients! If you add noodles they will be more.