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sardinian minestrone soup served in a bowl

Sardinian Minestrone

A lovely Sardinian Minestrone soup with garden vegetables, beans and herbs. Inspired by one of the world's blue zones.
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6 bowls
Calories 349 kcal

Ingredients
  

  • 2 litres vegetable stock (4 cups)
  • 1 fennel bulb (chopped)
  • 250 g carrots (2 medium, peeled and chopped)
  • 240 g chickpeas (cooked, 1 can)
  • 240 g cannellini beans (cooked, 1 can)
  • 2 sticks celery (chopped)
  • 150 g orzo pasta
  • 500 g potatoes (3 medium, peeled and cut into cubes)
  • 2 bay leaves
  • 20 g fresh parsley (1 bunch)
  • 1 tsp mixed herbs
  • 1 onion (chopped)
  • 4 garlic cloves (finely chopped)
  • 150 g green cabbage (1/2 a small head)
  • 400 g chopped tomatoes (1 can)
  • 1 tbsp oil

Instructions
 

  • First of all chop and prepare your vegetables
  • Then grab a big pot (make sure its big) and add the oil and the onions and bring to a medium/high heat on the hob. Cook until the onions start to brown slightly.
  • Add the garlic and cook for another minute on
  • Add the celery, carrots, fennel, bay leaves and mixed herbs. Cook for 3 to 4 minutes, giving everything a stir every minute or so.
  • Add the vegetable stock and chopped tomatoes. Drain and add the beans. Turn up to bring to a boil and grate in the cabbage.
  • Once the pot starts to bubble, turn down to a gentle simmer and cook for around 25 minutes stirring regularly.
  • Add the orzo pasta and chopped parsley and cook for another 10-12 minutes until the pasta is cooked.
  • Ladle the soup into bowls. Add a little more parsley to garnish, and add salt and pepper according to your own tastes.

Nutrition

Calories: 349kcalCarbohydrates: 69gProtein: 13gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1582mgPotassium: 1075mgFiber: 12gSugar: 13gVitamin A: 8183IUVitamin C: 46mgCalcium: 144mgIron: 5mg
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