Ingredients
Scale
- 2 Tbsp Quality Extra Virgin Olive Oil
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 1 large fennel bulb
- 1 tsp of oregano
- 1 tsp of red pepper flakes (adjust based on your spice preference)
- 2 cloves of garlic
- 4–6 cups of leafy greens (such as Tuscan kale and cabbage)
- 1 bunch of flat-leaf parsley
- 8 cups of vegetable or chicken broth
- 1 cup of rustic organic Italian pasta (optional)
- 15 oz can of white beans
- 1/2 tsp salt
- 1/2 tsp pepper
- Grated Sardinian pecorino cheese (or Parmesan as a substitute)
Instructions
- Chop the vegetables (fennel, carrots, onion, and celery) very finely. Roughly chop leafy greens and parsley.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add chopped fennel, carrots, onion, celery, minced garlic, oregano, and red pepper flakes. Sauté for about 10 minutes until soft.
- Add rough chopped parsley, leafy greens, white beans, and broth. Season with salt and pepper. Stir well.
- Bring to a boil over high heat, then reduce heat to simmer. Cover and let cook for 30 to 45 minutes.
- Turn off heat and let the soup sit with the lid on for 1 to 2 hours (or up to 4 hours for enhanced flavors).
- Serve hot, garnishing with grated cheese and pairing with sourdough bread.
Notes
Use fresh ingredients for the best flavor. Soup can be made ahead of time and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, vegetarian, herbs, Sardinia, comfort food, healthy recipes