S’erbuzzu (Sardinian Wild Herb Soup)
A centuries-old Sardinian soup, this dish is packed with fresh herbs, leafy greens, and a protein boost from beans and cheese—a staple in Sardinia’s longevity diet.
Servings
4
4
Ready In:
40 Mins
40 Mins
Calories:
610
Good For:
Lunch
S’erbuzzu (Sardinian Wild Herb Soup)
A centuries-old Sardinian soup, this dish is packed with fresh herbs, leafy greens, and a protein boost from beans and cheese—a staple in Sardinia’s longevity diet.
Ingredients
1 Cup White Beans (cooked or canned)
½ Cup Halved Cherry Tomatoes
½ Cup Chopped Kale
¼ Cup Grated Pecorino Romano Cheese
1 Garlic Clove (minced)
6 Cups vegetable broth
Salt & Black Pepper to taste
½ Cup Chopped Parsley
½ Cup Baby Arugula
½ Cup Fresh Tarragon (chopped)
½ Cup Fregola (or small pasta)
1 Tsp Fennel Seeds
2 Tbsp Extra Virgin Olive Oil
Step by Step Instructions
Step 1
Heat olive oil in a pot over medium heat. Sauté garlic and fennel seeds for 2 minutes.
Heat olive oil in a pot over medium heat. Sauté garlic and fennel seeds for 2 minutes.
Step 2
Pour in broth and bring to a boil. Stir in fregola and cook for 10 minutes.
Pour in broth and bring to a boil. Stir in fregola and cook for 10 minutes.
Step 3
Add beans, parsley, arugula, tomatoes, and tarragon. Simmer for another 5 minutes.
Add beans, parsley, arugula, tomatoes, and tarragon. Simmer for another 5 minutes.
Step 4
Season with salt and black pepper. Garnish with Pecorino Romano and serve.
Season with salt and black pepper. Garnish with Pecorino Romano and serve.
Step 5
Pairing: Serve with crusty bread and a glass of Valpolicella.
Pairing: Serve with crusty bread and a glass of Valpolicella.
Step 6
Step 7