Sardinian Minestrone Soup

Chef Julia Dunaway stops by Good Day to make a hearty and healthy soup. It's part of the Blue Zones Project in Fort Worth.

Sardinian Minestrone Soup

2 tablespoons extra virgin olive oil (optional)
1 cup chopped yellow onion
1 cup chopped carrots
½ cup chopped celery
2 teaspoons minced garlic
1 (28 ounce) can crushed San Marzano tomatoes
2 cups diced peeled russet potatoes, approximately 2 medium potatoes
1 ½ cups chopped fennel bulb (and fronds, if desired for garnish)
¼ cup chopped Italian parsley
2 tablespoon chopped fresh basil leaves
2 cups cooked pinto beans, low sodium (drained canned beans or homemade)
2 cups Great Northern beans or chickpeas, low sodium (drained canned beans or homemade)
2/3 cup Fregola Sarda (Sardinian pasta), Israeli couscous, or acini de pepe pasta
½ teaspoon salt (optional)
½ teaspoon black pepper
3 cups vegetable stock (unsalted or low sodium)
2 cups water

Heat a large pot over medium-high heat.  Add the oil, if using, or water and saute the onion, carrots, and celery for 5 minutes or until onion is softened. Add the garlic and cook another minute.  Stir in the tomatoes, potatoes, fennel, parsley, basil, and all beans.  Add the stock and water.  Bring to a boil, reduce to simmer, cooking uncovered until flavors are fully developed, at least 30 minutes or up to 1 ½ hours.  Stir in the pasta, salt and pepper.  Add more water, as necessary.  Simmer uncovered until the pasta is tender, approximately 15 minutes.


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