Sardinian Herb Soup: A Cozy Mediterranean Comfort Bowl

Sardinian Herb Soup is a cozy Mediterranean dish filled with fresh herbs, nourishing beans, and seasonal vegetables that warms the soul.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Soups

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 bunch Fresh Herbs (Rosemary, Thyme, Parsley) substitute with mixed Italian herbs for variety
4 cups Vegetable Broth or Water opt for low-sodium broth to control saltiness

For the Vegetables

1 medium Onion diced
2 medium Carrots diced
2 stalks Celery diced

For the Protein

2 cups Nourishing Beans (e.g., Cannellini or Chickpeas) canned or dried

For Finishing Touches

2 tablespoons Good Quality Olive Oil for drizzling before serving
to taste Salt adjust to taste
to taste Pepper fresh cracked is recommended

Equipment

Large pot

Method

Step-by-Step Instructions

Finely chop the fresh herbs—rosemary, thyme, and parsley. Dice the onion, carrots, and celery.
In a large pot, heat olive oil over medium heat for about 2 minutes. Add onions, carrots, and celery, cooking until tender and onions are translucent.
Add the chopped herbs and stir for another minute. Then, add the nourishing beans.
Pour in the vegetable broth and bring to a gentle boil. Reduce heat to a simmer and cook for about 30 minutes.
Taste the soup and adjust seasoning with salt and pepper. Drizzle a bit more olive oil for added richness.
Ladle the soup into bowls and garnish with fresh herbs or grated cheese. Serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 3000IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in safe containers for up to 3 months.

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