Sardinian Minestrone Soup Recipe
Sardinian Minestrone Soup Recipe
Table of Contents
Sardinian Minestrone Soup
Sardinian Minestrone Soup is a hearty and nutritious dish that embodies the flavors of Sardinia, Italy. Packed with fresh vegetables, legumes, and pasta, this soup is perfect for any season. It’s a wholesome meal that brings comfort and warmth, making it a favorite for family gatherings or cozy nights at home.
Description
Sardinian Minestrone Soup is a delightful and robust dish that showcases the rich culinary heritage of Sardinia, an island known for its stunning landscapes and flavorful cuisine. This soup is not only satisfying but also versatile, allowing you to use whatever seasonal vegetables you have on hand.
Originating from the Mediterranean diet, Sardinian Minestrone Soup is loaded with vitamins, minerals, and fiber, making it a perfect choice for anyone looking to eat healthily. It typically includes ingredients like beans, tomatoes, zucchini, and a variety of greens, offering a colorful and nutrient rich meal. The addition of pasta gives the soup a hearty texture that makes it filling enough to serve as a main course.
To make this soup even more special, consider incorporating local Sardinian ingredients such as fregola (a type of pasta similar to couscous), or Pecorino cheese for a hint of saltiness. The soup is often finished with a drizzle of high quality extra virgin olive oil, which enhances the flavors and adds a luxurious touch.
This Sardinian Minestrone Soup recipe is perfect for meal prep as it stores well in the fridge and can be frozen for future enjoyment. Whether you’re looking for a comforting meal during chilly evenings or a nutritious option for lunch, this soup will not disappoint. Serve it alongside crusty bread or a fresh salad for a complete meal that will leave you feeling satisfied and nourished.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini or fregola)
- 2 cups kale or spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Pecorino cheese for serving (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
- Add Vegetables: Stir in the carrots, celery, zucchini, and bell pepper. Cook for another 5-7 minutes, until the vegetables are slightly softened.
- Combine Ingredients: Add the diced tomatoes, cannellini beans, vegetable broth, dried oregano, and dried basil. Bring to a boil.
- Cook Pasta: Once boiling, add the pasta and reduce the heat to a simmer. Cook for 10-12 minutes or until the pasta is al dente.
- Finish with Greens: Stir in the chopped kale or spinach and cook for an additional 5 minutes, allowing the greens to wilt.
- Season: Taste and season with salt and pepper as needed.
- Serve: Ladle the soup into bowls, and top with grated Pecorino cheese and fresh basil, if desired. Drizzle with a little extra virgin olive oil for added flavor.
Notes
- Vegetarian/Vegan Option: This soup is naturally vegetarian and can be made vegan by omitting the cheese.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- Customization: Feel free to add any seasonal vegetables you have on hand, such as green beans or peas. You can also substitute the pasta with quinoa or farro for a different texture.
Sardinian Minestrone Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 1 zucchini diced
- 1 bell pepper diced
- 1 can 14 oz diced tomatoes
- 1 can 15 oz cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta like ditalini or fregola
- 2 cups kale or spinach chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Pecorino cheese for serving optional
- Fresh basil leaves for garnish optional
Instructions
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
- Add Vegetables: Stir in the carrots, celery, zucchini, and bell pepper. Cook for another 5-7 minutes, until the vegetables are slightly softened.
- Combine Ingredients: Add the diced tomatoes, cannellini beans, vegetable broth, dried oregano, and dried basil. Bring to a boil.
- Cook Pasta: Once boiling, add the pasta and reduce the heat to a simmer. Cook for 10-12 minutes or until the pasta is al dente.
- Finish with Greens: Stir in the chopped kale or spinach and cook for an additional 5 minutes, allowing the greens to wilt.
- Season: Taste and season with salt and pepper as needed.
- Serve: Ladle the soup into bowls, and top with grated Pecorino cheese and fresh basil, if desired. Drizzle with a little extra virgin olive oil for added flavor.
Notes
- Vegetarian/Vegan Option: This soup is naturally vegetarian and can be made vegan by omitting the cheese.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- Customization: Feel free to add any seasonal vegetables you have on hand, such as green beans or peas. You can also substitute the pasta with quinoa or farro for a different texture.
