Can Sardinian Herb Soup be made ahead of time?

Yes, Sardinian Herb Soup is ideal for making ahead. In fact, the flavor improves after resting. Once cooled, store it in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the texture.

Does Sardinian Herb Soup freeze well?

Sardinian Herb Soup can be frozen successfully, especially if pasta is left out. Freeze the soup in portions and thaw overnight in the refrigerator. When reheating, warm it slowly and add freshly cooked pasta if desired to preserve the best texture.

Is Sardinian Herb Soup vegetarian or vegan?

Sardinian Herb Soup is naturally vegetarian when made with vegetable broth. For a fully vegan version, simply skip the cheese topping or replace it with a plant-based alternative such as nutritional yeast. The soup remains flavorful and satisfying without animal products.

Sardinian Herb Soup – Nourishing Blue Zone Classic

Description

Sardinian Herb Soup is a nourishing Blue Zone recipe made with vegetables, herbs, beans, and olive oil. This traditional Sardinian soup is slow-simmered to develop deep flavor while remaining light, wholesome, and comforting.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
1 large fennel bulb, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon red pepper flakes
5 cups leafy greens (such as kale and cabbage), roughly chopped
1 bunch flat-leaf parsley, roughly chopped
8 cups vegetable broth
1 cup cooked white beans (about 15 oz canned, drained and rinsed)
1 cup rustic Italian pasta (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated pecorino or Parmesan cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, celery, fennel, and garlic. Sprinkle in the oregano and red pepper flakes.
Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add the parsley, leafy greens, white beans, vegetable broth, salt, and pepper. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low.
Cover and simmer for 30–45 minutes to allow the flavors to develop.
Turn off the heat and let the soup rest with the lid on for 1–2 hours for deeper flavor.
If using pasta, cook it separately and add it to the soup just before serving.
Serve hot, topped with grated cheese.

Notes

The soup tastes even better the next day after the flavors meld.
For freezing, omit the pasta and add it fresh when reheating.
You can substitute fennel with leeks if unavailable.
This soup is very flexible and works well with seasonal vegetables.

Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Category: Soup
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 250 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 8 mg