Rhody Recipe: Sardinian Minestrone Soup

As the balmy days subside for cooler fall nights, have this hearty, vegetable-packed soup in your back pocket for a warming, nutritious pick-me-up. Minestrone is a traditional Italian soup originating from the island of Sardinia. It typically features a variety of seasonal vegetables, with room to experiment with what’s available and matches your taste, and legumes, simmered together in a flavorful tomato-based broth.

Rhody Resources

The Tiverton Farmers Market turns a page on the season with their Summa Sizzler event – sponsored by our sister publication The Bay – a last hurrah to cookout parties featuring all things grilled. The market also sells a plethora of fresh veggies perfect for this rustic soup recipe, so grab your basket or reusable bag and hit the market on September 15, from 10am-2pm. TivertonFarmersMarket.com

Sardinian Minestrone Soup

Ingredients

• 1 15-ounce can of chickpeas, rinsed

• 1 15-ounce can of kidney beans, rinsed

• 3 Tbsp extra virgin olive oil,
plus 1 Tbsp per bowl to drizzle

• 1 medium onion, chopped

• 4 large carrots, peeled and chopped

• 6 stalks of celery, chopped

• 4 garlic cloves, peeled and minced
or pressed

• 1 28-ounce can of organic crushed tomatoes

• 4 medium potatoes, peeled and chopped
into ½-inch cubes

• 1 large sweet potato, peeled and
chopped into ½-inch cubes

• 1½ cups chopped fennel (optional)

• ¼ cup fresh parsley, chopped finely

• 10 fresh basil leaves, chopped

• 6-8 cups water

• 3/4 cup dry Israeli couscous or fregola pasta

• 1½ tsp table salt

• ½ tsp ground pepper

• ½ tsp turmeric

• ½ tsp onion powder

• ½ tsp garlic powder

• 1 tsp Italian seasoning

• 1 bay leaf

• Garnish with grated parmesan (optional)

Steps

1. Warm olive oil in a large stock pot. Add the onion, carrot, and celery. Cook over medium-high heat for 5 minutes before adding the minced garlic. Stir well for 20 seconds until the garlic becomes fragrant.

2. Add the canned tomatoes, cubed potatoes and sweet potatoes, fennel, parsley, basil, and rinsed canned beans. Add 6-8 cups of water, and then the spices, salt and pepper, and bay leaf. Bring to a full boil, then lower the heat slightly and simmer uncovered for 20 minutes.

4. Stir in the couscous and simmer uncovered for about 10 minutes, or until the pasta is finished cooking, stirring occasionally. Cooking time will vary depending on the pasta you choose to use.

5. Check the consistency of the soup and add more water as needed.

6. Ladle the soup into bowls and top with more fresh chopped herbs and 1 Tbsp of extra-virgin olive oil per bowl. You can also sprinkle with freshly grated parmesan cheese. Serve alone or with a toasted piece of sourdough bread, and enjoy!

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