This soup has a huge following and if you are a foodie you know exactly what I mean. If you are not a foodie, you will enjoy this soup – it eats like a meal and, although you might not live to be 100 like the folks in Sardinia, you will certainly be admired by your family and friends for feeding them such a healthy and delicious meal.
Try to use fresh herbs when possible, but dry always works in a pinch. Don’t leave out the fennel fronds, they are key to the taste.
As always feel free to clink on the pink for ingredient inspiration.
Vegetarian Sardinian Style Italian Minestrone
Ingredients:
1 medium onion, diced
2 carrots, diced
1 celery stalk, diced
2 Tablespoons diced fennel fronds (not the bulb)
1 can drained and rinsed Kidney beans
1 Tablespoon tomato paste
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
1 cup peeled and diced yukon gold or other white potato
1/2 chopped fresh basil leaves
1/2 chopped fresh Italian flat leaf parsley
1 cup small pasta shells
1 cup very small pasta, we like Ancini de Pepe
4 cups fresh spinach leaves
4 cups veggie broth (can also sub water in a pinch!)
Instructions:
Add a bit of veggie broth to a large soup pot and heat. Add onions, carrots, celery, potatoes and fennel. Saute and stir often until all the vegetables are softened about 5-7 minutes.
Add tomato paste and garlic and stir into the veggie mixture.
Increase heat to medium high, add the beans, crushed tomatoes and 4 cups of vegetable broth or water. Bring to a boil, reduce heat and simmer over medium low heat uncovered, for about 20 minutes.
Add the pasta. If you need to add more broth/water at this point – do so just until the ingredients are covered. Cook on medium heat for 10-15 minutes until the pasta is cooked.
Stir in the herbs. Season with salt and pepper.
Stir in the spinach and cook until wilted, about 5 minutes.
Serve with warm bread and, if you are not vegan, parmesan on top!
Enjoy!

Vegetarian Sardinian Style Italian Minestrone
Ingredients
Ingredients:
- 1 medium onion diced
- 2 carrots diced
- 1 celery stalk diced
- 2 Tablespoons diced fennel fronds not the bulb
- 1 can drained and rinsed Kidney beans
- 1 Tablespoon tomato paste
- 3 cloves garlic minced
- 1 28- ounce can crushed tomatoes
- 1 cup peeled and diced yukon gold or other white potato
- 1/2 chopped fresh basil leaves
- 1/2 chopped fresh Italian flat leaf parsley
- 1 cup small pasta shells
- 1 cup very small pasta we like Ancini de Pepe
- 4 cups fresh spinach leaves
- 4 cups veggie broth can also sub water in a pinch!
Instructions
Instructions:
-
Add a bit of veggie broth to a large soup pot and heat. Add onions, carrots, celery, potatoes and fennel. Saute and stir often until all the vegetables are softened about 5-7 minutes.
-
Add tomato paste and garlic and stir into the veggie mixture.
-
Increase heat to medium high, add the beans, crushed tomatoes and 4 cups of vegetable broth or water. Bring to a boil, reduce heat and simmer over medium low heat uncovered, for about 20 minutes.
-
Add the pasta. If you need to add more broth/water at this point – do so just until the ingredients are covered. Cook on medium heat for 10-15 minutes until the pasta is cooked.
-
Stir in the herbs. Season with salt and pepper.
-
Stir in the spinach and cook until wilted, about 5 minutes.
-
Serve with warm bread and, if you are not vegan, parmesan on top!
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