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
Scale
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
