Nothing quite warms the soul like a bowl of hearty greens and beans bubbling gently on the stove, and that is exactly what the Sardinian Herb Soup Recipe delivers in spades. This traditional Italian soup combines humble, fresh ingredients into a vibrant, nutritious dish that tastes like comfort and sunshine all at once. Loaded with cannellini beans, a medley of leafy greens, and aromatic herbs, every spoonful invites you to slow down and savor simple, wholesome flavors rooted in Sardinia’s rustic culinary heritage.
Ingredients You’ll Need
The beauty of this Sardinian Herb Soup Recipe lies in its simplicity and the character that each ingredient brings to the pot. Every vegetable, herb, and bean has a purpose in creating layers of flavor and a fulfilling texture that feels both rustic and refined.
- 2 tablespoons olive oil: The fruity richness that forms the soup’s flavorful base.
- 1 medium yellow onion, chopped: Adds subtle sweetness and depth.
- 2 cloves garlic, minced: Brings a fragrant warmth to the broth.
- 1 carrot, diced: Contributes a gentle sweetness and a bit of color.
- 1 celery stalk, diced: Offers a fresh, slightly peppery crunch in the background.
- 1 medium potato, peeled and cubed: Provides creamy body and heartiness to the soup.
- 6 cups vegetable broth: The nourishing liquid that ties everything together.
- 1 can (15 oz) cannellini beans, drained and rinsed: Adds protein and a creamy texture to contrast the greens.
- 4 cups chopped mixed leafy greens: A vibrant mix of chard, spinach, and wild arugula brings nutritional power and peppery freshness.
- 1 tablespoon fresh rosemary, chopped: Offers piney, woodsy notes that give the soup its distinct Sardinian character.
- 1 tablespoon fresh parsley, chopped: Adds a bright, herbaceous lift.
- 1 teaspoon dried oregano: Infuses a Mediterranean earthiness.
- Salt and black pepper to taste: Essentials for balancing all the flavors.
- Crusty bread for serving (optional): Perfect for soaking up every last drop.
- Grated Pecorino Romano for garnish (optional): A salty, nutty finish enhancing the overall taste.
How to Make Sardinian Herb Soup Recipe
Step 1: Sauté Your Aromatics
Begin by heating olive oil in a large pot over medium heat. Once shimmering, add the chopped onion, minced garlic, diced carrot, and celery. Stir frequently and cook for 5 to 7 minutes, allowing the vegetables to soften and release their sweet, fragrant flavors—this base will create the rich, inviting background for your soup.
Step 2: Add Potato for Heartiness
Next, toss in the cubed potato and continue cooking for about 3 minutes while stirring. The potato adds a comforting creaminess that thickens the broth as it cooks, giving substance without heaviness.
Step 3: Pour in the Broth and Simmer
Pour in the vegetable broth and bring everything up to a boil. Once boiling, reduce the heat and let the soup simmer gently for 10 minutes. This simmering stage melds the flavors and softens the potato to just the right tenderness for that perfect bite.
Step 4: Incorporate Beans, Greens, and Herbs
Now it’s time to enrich the soup by adding cannellini beans, the mixed leafy greens, and the trio of herbs: rosemary, parsley, and oregano. Season with salt and black pepper to your liking. Let the mixture simmer for another 10 to 15 minutes until the greens wilt and the potatoes are tender enough to melt delightfully on the tongue.
Step 5: Final Taste and Adjust
Before you ladle your soup into bowls, taste and adjust the seasoning. Sometimes a pinch more salt or a crack of pepper makes all the difference, bringing the Sardinian Herb Soup Recipe to life with balanced, vibrant notes.
How to Serve Sardinian Herb Soup Recipe
Garnishes
While the soup shines on its own, a sprinkle of grated Pecorino Romano cheese can add a luscious, savory punch that pairs wonderfully with the herbaceous flavors. For a vegan twist, skip the cheese or substitute with a sprinkle of toasted nutritional yeast.
Side Dishes
This soup pairs flawlessly with crusty bread—whether a rustic country loaf or a crunchy baguette—to sop up the broth and extend the meal’s comforting vibe. A simple salad featuring lemon and olive oil complements the earthy richness of the soup beautifully.
Creative Ways to Present
For an elegant presentation, serve the soup in individual rustic bowls with a drizzle of olive oil on top and a fresh sprig of rosemary or parsley as a garnish. You can also ladle it over cooked barley or small pasta shapes for a heartier, more filling twist on the Sardinian Herb Soup Recipe.
Make Ahead and Storage
Storing Leftovers
This soup stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead option for busy weeknights.
Freezing
If you want to save the soup for longer, freezing is a great choice. Transfer cooled soup to freezer-safe containers, leaving some space for expansion. It will keep well for up to 3 months. Note that fresh greens may change texture slightly after freezing but the soup will still taste delicious.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to preserve the texture of the beans and greens. Add a splash of broth or water if it thickens too much. Freshen up with a squeeze of lemon or a drizzle of olive oil before serving.
FAQs
Can I use other types of beans for this Sardinian Herb Soup Recipe?
Absolutely! While cannellini beans offer a creamy texture and mild flavor, you can substitute with other white beans like Great Northern or Navy beans for a similar effect. Just be sure to cook them thoroughly if using dried beans.
What greens work best in this soup?
The classic mix includes chard, spinach, and wild arugula, but feel free to experiment with kale, mustard greens, or beet greens depending on what’s fresh and seasonal. Just remember that heartier greens may need a bit more cooking time.
Is this soup suitable for vegans?
Yes! By omitting the optional Pecorino Romano garnish, this soup is completely vegan. It’s naturally plant-based and packed with protein and nutrients from the beans and greens.
Can I add grains or pasta?
For a more substantial meal, stirring in cooked barley, small pasta shapes, or even quinoa is a fantastic idea. These additions complement the rustic nature of the Sardinian Herb Soup Recipe perfectly, making it even more satisfying.
How spicy is this soup?
This soup is traditionally mild and herb-forward without spicy heat. If you enjoy a bit of kick, you can add a pinch of red pepper flakes during the sauté step for subtle warmth.
Final Thoughts
There is something truly magical about the Sardinian Herb Soup Recipe — it’s a humble dish that celebrates fresh herbs, greens, and beans in a way that feels both nourishing and celebratory. Whether you are new to Italian cooking or a seasoned enthusiast, this soup welcomes you into the comforting flavors of Sardinia’s countryside. So go ahead, gather your ingredients, and treat yourself to a bowl of this lovely, heartwarming soup that’s sure to become a cherished favorite.
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Sardinian Herb Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian (Sardinian)
- Diet: Vegetarian
Description
Savor the rustic flavors of Sardinia with this hearty Herb Soup, brimming with leafy greens, cannellini beans, and fresh Mediterranean herbs. This comforting vegetarian soup is perfect for a nourishing meal, combining simple ingredients into a wholesome dish infused with the essence of Italian countryside cooking.
Ingredients
Vegetables
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 medium potato, peeled and cubed
- 4 cups chopped mixed leafy greens (such as chard, spinach, and wild arugula)
Herbs & Seasonings
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Pantry
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
Optional Garnishes
- Crusty bread for serving
- Grated Pecorino Romano cheese for garnish
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add potatoes: Stir in the peeled and cubed potato, cooking for an additional 3 minutes to slightly soften them.
- Add broth and simmer: Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer gently for 10 minutes to allow flavors to meld and potatoes to begin cooking through.
- Incorporate beans and greens: Add the drained cannellini beans along with the chopped mixed leafy greens, fresh rosemary, parsley, and dried oregano. Season the soup with salt and freshly ground black pepper to taste.
- Simmer until tender: Continue simmering the soup for another 10 to 15 minutes, or until the greens are tender and the potatoes are fully cooked. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls. Optionally, serve with a side of crusty bread and sprinkle grated Pecorino Romano on top for an authentic Sardinian finish.
Notes
- This rustic Sardinian soup can be adapted to use seasonal greens and herbs depending on availability.
- For a heartier version, stir in cooked barley or small pasta during the simmering stage.
- To keep the soup vegan, omit the Pecorino Romano cheese garnish.
- The soup stores well and flavors improve when reheated the next day.
