Sardinian Herb Soup: A Heartwarming Mediterranean Escape

Sardinian Herb Soup is a delightful Mediterranean dish that combines vibrant seasonal vegetables and hearty beans for a nourishing and satisfying experience.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

3 cups seasonal vegetables (carrots, celery, potatoes) Choose seasonal varieties for best flavor
1 can white beans (cannellini or navy) Substitute with chickpeas for a different bite
4 cups vegetable broth Homemade or low-sodium options are ideal

For the Seasoning

1 tablespoon rosemary Fresh preferred, thyme can be used as an alternative
1 tablespoon thyme Fresh is best, but dried works in a pinch
1/4 cup parsley Flat-leaf parsley is preferred

For Sautéing

2 tablespoons olive oil Opt for high-quality extra virgin olive oil

Equipment

Large pot

Method

Step-by-Step Instructions

Wash and chop your seasonal vegetables, including carrots, celery, and potatoes. Rinse canned beans thoroughly under cold water.
In a large pot, heat olive oil over medium heat. Add chopped vegetables and sauté for 5-7 minutes until tender and fragrant.
Stir in fresh herbs—rosemary, thyme, and parsley. Cook for an additional 2-3 minutes to release oils and fragrance.
Pour in vegetable broth and add rinsed white beans. Bring to a boil, then reduce heat and simmer uncovered for 20-30 minutes.
Taste and adjust seasoning as needed. Drizzle more olive oil before serving warm.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Use fresh herbs for the best flavor; avoid overcooking vegetables to maintain texture.

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