Sardinian Herb Soup is a warm, vibrant celebration of Mediterranean flavors, brimming with fresh, leafy greens, creamy beans, and the heady fragrance of mixed herbs. This rustic classic hails from the sunlit island of Sardinia, where wild herbs are gathered, simmered, and transformed into a nourishing comfort dish perfect for any time of year. Its simple ingredients and effortless preparation make it both accessible and deeply satisfying, a soup that truly embodies the old-world magic of Italian home cooking.
Ingredients You’ll Need
Simplicity is at the heart of Sardinian Herb Soup, where each ingredient not only boosts nutrition but lends color, depth, and a distinctive Mediterranean note to every spoonful. Don’t be tempted to skip the herbs — they’re the soul of the dish!
- Olive oil: Use a good quality extra-virgin variety for a rich, fruity base that anchors the whole soup.
- Onion: Finely chopped for sweetness and gentle savoriness as it softens and melds into the broth.
- Garlic: Fresh garlic adds a subtle kick and infuses the soup with classic Italian aromatics.
- Carrot: Diced small for pops of color and a hint of sweetness, balancing the earthy greens.
- Celery: Essential for its savory flavor, building a classic sofrito base for the soup.
- Potato: Adds gentle creaminess and body, turning the broth into a satisfying meal.
- Vegetable broth: Go for a homemade or low-sodium store-bought broth for the best backdrop to let the herbs shine.
- Cooked white beans (such as cannellini): These make the soup hearty, creamy, and packed with plant-based protein.
- Fresh greens (chard, spinach, or kale): Choose what’s seasonal or on hand; they’ll wilt beautifully and bring the essence of Sardinia to every bowl.
- Parsley: Fresh and chopped for a grassy, peppery brightness.
- Basil: Adds a slightly sweet, peppery note that sings against the other herbs.
- Mint: This unexpected twist brings freshness and an unmistakable Sardinian character.
- Rosemary: Just a bit delivers woodsy aroma and depth — don’t overdo it!
- Salt: Essential for bringing out all the layers of flavor.
- Black pepper: For mild warmth and a little lift at the end.
- Optional: crusty bread or toasted fregola: These are classic accompaniments for soaking up the broth and rounding out the meal.
How to Make Sardinian Herb Soup
Step 1: Start the Aromatics
In a large pot, heat the olive oil over medium heat. Drop in the onion, garlic, carrot, and celery, and sauté for 5 to 7 minutes, stirring occasionally. If the mixture starts to stick or brown too quickly, lower the heat just a little — the goal here is to coax out those gentle aromas and sweet flavors, not to caramelize. When softened and glossy, you’re ready for the next step.
Step 2: Add the Potatoes
Stir in the diced potatoes and continue to cook for another 2 minutes. Giving the potatoes a head start in that flavorful mixture means they’ll soak up even more taste, contributing both substance and a subtle creamy note that thickens the soup as they cook.
Step 3: Broth and Simmer
Pour in the vegetable broth, ensuring you scrape up any bits stuck to the pot. Crank up the heat to bring the pot to a gentle boil, then immediately lower to a simmer. Cover loosely and let everything bubble gently for about 15 minutes, or until the potatoes are fork-tender. This gives all the base vegetables time to meld and sweeten.
Step 4: Add Beans and Herbs
Now scatter in the cooked white beans, all your fresh greens, parsley, basil, mint, and rosemary. You’ll see the color shift instantly to a beautiful, herby green as everything brightens the pot. Keep the soup simmering gently for another 10 to 15 minutes, stirring occasionally, until the greens are soft and the soup is thoroughly infused with herbaceous flavor.
Step 5: Season and Serve
Taste the soup and season with salt and black pepper. Ladle hot Sardinian Herb Soup into bowls, finishing with a drizzle of fragrant olive oil. For traditional flair, serve with crusty bread or a scoop of toasted fregola for extra heartiness. Every bite should be herbal, brothy, and utterly comforting!
How to Serve Sardinian Herb Soup
Garnishes
Elevate your Sardinian Herb Soup with a final flourish: a ribbon of good olive oil swirled on top, extra chopped fresh herbs, or even a sprinkle of lemon zest for brightness. A few chili flakes add gentle heat if you like things spicy.
Side Dishes
Classic Sardinian tradition pairs this soup with hearty rustic bread — think ciabatta, sourdough, or a local wholegrain loaf. For a local touch, serve with toasted fregola pasta: its nutty, chewy texture is fantastic for soaking up the herbal broth. A simple green salad with lemon dressing also makes a fresh counterpoint.
Creative Ways to Present
Turn Sardinian Herb Soup into a dinner-party showstopper by serving it in individual earthenware bowls, garnished with edible flowers or crispy chickpeas. For a rustic picnic, ladle it into thermos mugs and enjoy outdoors with friends and sunshine. This soup also makes a memorable starter in small cups for an Italian-inspired multi-course meal.
Make Ahead and Storage
Storing Leftovers
Let your Sardinian Herb Soup cool fully before transferring to airtight containers. It keeps well in the fridge for up to 4 days. The flavors continue to build overtime, so leftovers often taste even better — just be sure the herbs and greens aren’t overcooked on reheating for the brightest texture and color.
Freezing
This soup freezes beautifully! Just portion it into freezer-friendly containers (leave a little room for expansion), and freeze for up to three months. For the freshest result, you might want to add delicate herbs like basil and mint just before serving, rather than freezing them.
Reheating
Warm gently on the stovetop over medium heat until hot, stirring occasionally. If your soup has thickened too much in the fridge, loosen with a splash more vegetable broth or water before reheating. Avoid boiling hard, as it can dull those lovely herb flavors and make the greens mushy.
FAQs
Can I use canned beans to save time?
Absolutely! Canned white beans are a perfect shortcut and work just as well in Sardinian Herb Soup. Just be sure to rinse them thoroughly to remove any excess sodium and starch before adding.
Which greens are best for this recipe?
Chard, spinach, or kale are all excellent choices for Sardinian Herb Soup. Use whichever is fresh and seasonal, or a mixture for a range of textures and flavors. Even wild herbs and foraged greens are traditional in Sardinia!
Is this soup gluten-free?
Sardinian Herb Soup itself is naturally gluten-free. Just steer clear of bread on the side, and if you use fregola, make sure it’s labeled gluten-free or omit it entirely to suit your needs.
How do I adjust the herbs if I can’t find fresh ones?
If fresh herbs are out of reach, dried versions can be used as a substitute—just use about a third the amount called for, since dried herbs are more concentrated. Add them earlier in the cooking time to give them a chance to infuse into the broth.
Can I make Sardinian Herb Soup in advance?
Definitely! In fact, making it a day ahead lets the flavors deepen and the herbs mellow beautifully. Just store it in the fridge and gently reheat before serving, adding a handful of extra fresh herbs to brighten it up if you wish.
Final Thoughts
If you love Mediterranean cooking or just want to try something fresh and full of green goodness, this Sardinian Herb Soup is an absolute must. It’s a dish that always wins hearts around my table, and I hope it brings comfort and rustic joy to yours as well. Give it a try — you’ll taste sunshine and tradition in every spoonful!
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Sardinian Herb Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Sardinian, Italian
- Diet: Vegan, Gluten-Free
Description
This Sardinian Herb Soup is a flavorful and aromatic dish that brings the taste of the Mediterranean to your table. Packed with fresh herbs, vegetables, and white beans, this vegan and gluten-free soup is both nutritious and satisfying.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small potato, peeled and diced
- 6 cups vegetable broth
- 1 cup cooked white beans (such as cannellini)
- 2 cups chopped fresh greens (such as chard, spinach, or kale)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh mint
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Optional for Serving:
- Crusty bread or toasted fregola
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until softened. Add potato and cook briefly. Pour in vegetable broth and simmer until potatoes are tender.
- Add Remaining Ingredients: Stir in white beans, greens, parsley, basil, mint, and rosemary. Simmer until greens are wilted and flavors are infused. Season with salt and pepper.
- Serve: Drizzle with olive oil and serve hot with crusty bread or toasted fregola.
Notes
- Substitute canned white beans if needed.
- Adjust herb mix based on seasonal availability.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 470mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
