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Vegetarian Sardinian Style Italian Minestrone

September 15, 2020

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 cupΒ  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.Β  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
Author: Gay Van Beek for Canterbury Cottage Designs
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:
  1. 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.
  2. Add tomato paste and garlic and stir into the veggie mixture.
  3. 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.
  4. 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.
  5. Stir in the herbs. Season with salt and pepper.
  6. Stir in the spinach and cook until wilted, about 5 minutes.
  7. Serve with warm bread and, if you are not vegan, parmesan on top!

 

 

 

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