Here are the ingredients that you will need to make this Sardinian Minestrone Soup:
Ingredients:
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
1 fennel bulb, diced
2 garlic cloves, finely chopped
150g fregola (Sardinian toasted semolina pasta) or small pasta
400g can borlotti beans, drained
800ml vegetable or chicken stock or water
2 bay leaves
1 sprig thyme
1 sprig rosemary
1 piece Parmesan cheese rind (optional)
300g broad beans, podded
2 tomatoes, peeled and chopped
½ small green cabbage
150g green beans, trimmed and halved
2 courgettes (zucchini), thinly sliced
100g peas (fresh or frozen)
Salt and black pepper to taste
Instructions:
Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, and fennel. Cook gently for 10-15 minutes until softened and starting to color.
Add garlic and cook for another minute. Stir in fregola pasta and borlotti beans.
Pour in stock or water, add bay leaves, thyme, rosemary, and Parmesan rind (if using). Season with salt and pepper. Bring to a boil, then reduce heat to keep the soup at a gentle simmer and cook for 15 minutes.
Meanwhile, blanch broad beans in boiling water for 1 minute, drain, rinse with cold water, then peel the skins off and set aside.
Add tomatoes to the soup and cook for 5 minutes.
Add cabbage, green beans, courgettes, and peeled broad beans. Cover and simmer for 5 minutes until the green vegetables are tender.
Add peas and cook for another minute. Adjust seasoning and add a squeeze of lemon if desired.
For the herb dressing, finely chop basil and parsley, mix with olive oil, or blend in a blender. Serve the soup with the basil dressing and sprinkle grated Parmesan on top.
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