Description
A traditional Sardinian vegetable soup known for its nourishing qualities and association with the island’s renowned longevity. This hearty, rustic soup combines a variety of fresh vegetables and aromatic herbs to create a comforting and healthy dish.
Ingredients
3 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 medium potatoes, peeled and diced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup kale, chopped
1 cup escarole, chopped
1 cup borlotti beans, cooked and drained
6 cups vegetable broth
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Grated Pecorino Romano cheese, for serving (optional)
Instructions
Heat the extra virgin olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the diced carrots and celery, and cook for another 5 minutes, stirring occasionally.
Add the diced potatoes, zucchini, green beans, kale, and escarole to the pot. Stir to combine.
Pour in the vegetable broth and add the dried rosemary, dried thyme, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, or until the vegetables are tender.
Add the cooked borlotti beans and cook for an additional 5 minutes to heat through.
Season the soup with salt and freshly ground black pepper to taste.
Remove the bay leaf and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve hot, topped with grated Pecorino Romano cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes