I just made a Sardinian Minestrone that’s ridiculously hearty and healthy and makes killer leftovers you’ll fight over.

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I’m obsessed with Sardinian minestrone because it tastes like serious, honest food that doesn’t try too hard. I love the way cabbage and cannellini beans bulk it up so every spoonful feels substantial.

And I can’t resist a Chunky Minestrone Soup Recipe vibe where chewy pasta peeks through bright tomato broth and rugged herbs. It’s simple but not dull, the kind of bowl people gushed about in Blue Zones that makes you eat slowly because you want to taste everything.

Just vegetables doing their job and a bowl that actually fills you up. I crave it every single week always.

Ingredients

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Extra virgin olive oil, it’s the cozy base that makes everything feel homey.
Onion, sweet backbone that melts into almost buttery goodness.
Garlic, punchy aroma that wakes the whole pot up.
Carrots, little sweet bites and crunch when you want texture.
Celery, earthy crunch that keeps the soup from being mushy.
Leek, soft onion-like notes, Plus sometimes gritty if you don’t rinse well.
Potatoes, comforting starch that thickens and soaks up flavors.
Zucchini, subtle freshness so the soup doesn’t feel heavy.
Cabbage or swiss chard, leafy green bulk and slight chew.
Diced tomatoes, bright acidity that keeps things lively.
Cannellini beans, creamy protein and hearty mouthfeel, very satisfying.
Vegetable broth, the soup’s soul, adjust it for thickness.
Small pasta or fregola, tender little bites that make it fun.
Bay leaf, gentle herbal note, remove before serving.
Rosemary, piney kick, Plus a little goes a long way.
Oregano, warm herbiness that ties the veggies together.
Salt and black pepper, basics that actually matter, season as you go.
Parsley and grated cheese, fresh brightness and salty, nutty finish.

Ingredient Quantities

3 tbsp extra virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 medium leek, white part only, thinly sliced (rinse well, i sometimes miss a bit of grit)

2 medium potatoes, peeled and cubed

2 small zucchini, diced

4 cups chopped cabbage or swiss chard

1 can (14 to 15 oz) diced tomatoes

2 cans (15 oz each) cannellini beans, drained and rinsed

4 to 6 cups vegetable broth, more if you like it thinner

1 cup small pasta or fregola

1 bay leaf

1 tsp dried rosemary or 1 sprig fresh rosemary, chopped

1 tsp dried oregano

Salt and black pepper to taste

1/4 cup chopped fresh parsley

Freshly grated Pecorino Romano or Parmesan for serving

How to Make this

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1. Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and slightly translucent, about 5 minutes. Stir in the minced garlic and cook another 30 seconds or so, don’t let it burn.

2. Add the diced carrots, celery and the rinsed thinly sliced leek. Cook, stirring occasionally, until they start to soften, about 6 to 8 minutes. Season with a pinch of salt to help draw out moisture.

3. Stir in the cubed potatoes and diced zucchini, then add the chopped cabbage or swiss chard. Cook for 2 to 3 minutes until things start to wilt.

4. Pour in the can of diced tomatoes (with juices) and 4 cups vegetable broth. Add the bay leaf, 1 tsp dried rosemary or chopped fresh sprig, and 1 tsp dried oregano. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes so the potatoes start to get tender.

5. While it’s simmering, drain and rinse the 2 cans of cannellini beans well. If you want a creamier texture, mash about 1/2 cup of beans against the side of a bowl and set aside.

6. Add the small pasta or fregola to the pot and continue simmering. Check package cooking time but usually 8 to 12 minutes. If the soup is too thick, add up to 2 more cups vegetable broth or water to reach your desired consistency.

7. About 5 minutes before the pasta is done, stir in the rinsed whole beans (and the mashed beans if using) so they warm through without getting mushy. Taste and season with salt and black pepper as needed. Remove the bay leaf.

8. Once pasta is tender and potatoes are cooked through, turn off the heat and stir in 1/4 cup chopped fresh parsley. Let the soup sit for a couple minutes to meld flavors, it gets better if you let it rest.

9. Serve hot with a generous sprinkle of freshly grated Pecorino Romano or Parmesan. If you like, drizzle a little extra virgin olive oil on top and add a crack of black pepper. Leftovers taste even better the next day so don’t be shy about making extra.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 quart)
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Can opener
6. Colander or fine mesh strainer (for rinsing beans and leeks)
7. Measuring cups and spoons
8. Ladle and soup bowls (for serving)

FAQ

Q: Can I use other beans instead of cannellini?
A: Yes, you can swap in navy, great northern, or chickpeas. Drain and rinse canned beans well. Texture and flavor will change a bit but it still tastes great.

Q: How long will the soup keep in the fridge?
A: Stored in an airtight container it lasts 3 to 4 days. Reheat gently on the stove, add a splash of water or broth if it thickened.

Q: Can I freeze this minestrone?
A: You can, but if you add pasta or fregola before freezing it gets mushy. Freeze without the pasta, then cook fresh pasta when reheating. Use freezer-safe containers for up to 3 months.

Q: My potatoes fall apart, how do I stop that?
A: Use waxy potatoes or cut them into larger cubes. Don’t over-stir while simmering and keep the simmer gentle so they hold shape better.

Q: How do I make it more Sardinian tasting?
A: Add a little extra Pecorino Romano at the end, a sprig of fresh rosemary while simmering, and use fregola if you can find it. Also a drizzle of good olive oil before serving helps.

Q: Is this soup vegetarian or vegan?
A: It's vegetarian if you use vegetable broth and skip the cheese. For vegan, leave off the Pecorino at the table or use a vegan hard cheese substitute.

Sardinian Minestrone Soup With Canned Beans Recipe Substitutions and Variations

Cannellini beans: use canned chickpeas, drained and rinsed; or borlotti/cranberry beans for a truer Italian flavor; or 1 1/2 cups cooked dried white beans if you prefer less sodium.
Fregola or small pasta: swap with orzo, small ditalini, or tiny shells; pearl barley or farro work too if you want a chewier, nuttier bite, just cook longer.
Pecorino Romano or Parmesan for serving: try Grana Padano, aged Asiago, or a sharp Parmesan-style vegan cheese for dairy free folks.
Leek (white part): substitute 3 to 4 green onions (scallions) or 1 small mild onion plus 1 teaspoon onion powder; shallot also works if you want a sweeter, more delicate flavor.

Pro Tips

1. Brown the onion and veg a bit longer than you think, on medium low heat, it builds way more flavor than just softening them up, just dont let the garlic burn.

2. Rinse the beans well and mash about a cup of them for body, but keep most whole so you get both creaminess and bite, it makes the soup feel homemade.

3. Add the pasta toward the end or cook it separately and fold in, that way the pasta wont suck up all the broth by the next day and you can control the texture better.

4. Finish with a splash of acid like lemon juice or a tiny pour of red wine vinegar and then the cheese and oil, it brightens the whole pot.

Sardinian Minestrone Soup With Canned Beans Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made a Sardinian Minestrone that's ridiculously hearty and healthy and makes killer leftovers you'll fight over.

Servings

servings

Calories

327

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 quart)
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Can opener
6. Colander or fine mesh strainer (for rinsing beans and leeks)
7. Measuring cups and spoons
8. Ladle and soup bowls (for serving)

Ingredients

3 tbsp extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium leek, white part only, thinly sliced (rinse well, i sometimes miss a bit of grit)
2 medium potatoes, peeled and cubed
2 small zucchini, diced
4 cups chopped cabbage or swiss chard
1 can (14 to 15 oz) diced tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
4 to 6 cups vegetable broth, more if you like it thinner
1 cup small pasta or fregola
1 bay leaf
1 tsp dried rosemary or 1 sprig fresh rosemary, chopped
1 tsp dried oregano
Salt and black pepper to taste
1/4 cup chopped fresh parsley
Freshly grated Pecorino Romano or Parmesan for serving

Directions

Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and slightly translucent, about 5 minutes. Stir in the minced garlic and cook another 30 seconds or so, don't let it burn.
Add the diced carrots, celery and the rinsed thinly sliced leek. Cook, stirring occasionally, until they start to soften, about 6 to 8 minutes. Season with a pinch of salt to help draw out moisture.
Stir in the cubed potatoes and diced zucchini, then add the chopped cabbage or swiss chard. Cook for 2 to 3 minutes until things start to wilt.
Pour in the can of diced tomatoes (with juices) and 4 cups vegetable broth. Add the bay leaf, 1 tsp dried rosemary or chopped fresh sprig, and 1 tsp dried oregano. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes so the potatoes start to get tender.
While it's simmering, drain and rinse the 2 cans of cannellini beans well. If you want a creamier texture, mash about 1/2 cup of beans against the side of a bowl and set aside.
Add the small pasta or fregola to the pot and continue simmering. Check package cooking time but usually 8 to 12 minutes. If the soup is too thick, add up to 2 more cups vegetable broth or water to reach your desired consistency.
About 5 minutes before the pasta is done, stir in the rinsed whole beans (and the mashed beans if using) so they warm through without getting mushy. Taste and season with salt and black pepper as needed. Remove the bay leaf.
Once pasta is tender and potatoes are cooked through, turn off the heat and stir in 1/4 cup chopped fresh parsley. Let the soup sit for a couple minutes to meld flavors, it gets better if you let it rest.
Serve hot with a generous sprinkle of freshly grated Pecorino Romano or Parmesan. If you like, drizzle a little extra virgin olive oil on top and add a crack of black pepper. Leftovers taste even better the next day so don't be shy about making extra.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.