Sardinian Minestrone

4 from 2 votes

This Sardinian minestrone soup is bursting with greens, grains, pasta and beans in a tomato broth and is a tried and tested long life elixir.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: European

Keyword: sardinian minestrone

Servings: people

2 strips of bacon (optional), chopped
1 tbsp This is an affiliate link.olive oil extra virgin
1 carrot
1 stalk celery
1 small onion or 1/2 large onion
3 cloves garlic
1 small bulb / 1 cup fennel chopped
500ml / 2 cups This is an affiliate link.canned chopped tomatoes or crushed tomatoes
4-5 basil leaves or 1/2 tsp dried basil
1/2 tsp dried oregano
Salt to taste
2 litres / 8 cups This is an affiliate link.chicken stock or vegetable stock
400g / 14 oz This is an affiliate link.cannellini beans drained
400g / 14 oz This is an affiliate link.borlotti beans /Roman beans, drained
2 small potatoes cubed
70g / 1 cup small pasta like Sardinian fregula or giant Israeli Couscous
250g / 2 cup cabbage or cavolo nero / Tuscan kale
1-2 tbsp This is an affiliate link.Parmesan cheese grated

Start by cooking the chopped bacon in a soup pot until the fat renders. If the bacon didn’t release enough fat, add 1 tablespoon of olive oil and then add the chopped onion, sliced carrot and celery and sauté for 5 minutes over low heat, then add the minced garlic and cook for 30 seconds longer
Pour in the canned chopped tomatoes, chopped fennel, sliced fresh basil or dried basil and oregano with a pinch of salt, mix to combine, then let the vegetables cook in the sauce for 10 minutes with a lid on. We are looking for the tomatoes to cook down and for the flavours to blend.
Now top the contents of the pot with peeled and cubed potatoes and both types of canned beans.
Pour in the vegetable or chicken stock and bring to a simmer, then add pasta and sliced cabbage, continue cooking over low heat for 10-12 minutes. Taste and season with salt and pepper. Serve topped with grated Parmesan cheese.