If Sardinian Minestrone Soup sounds like something you’d only order at a tiny seaside trattoria (while pretending you totally know how to pronounce it)… good news: you can make it at home in one big, steamy, soul-hugging pot. And because we live in the real world—where time is short and pantry staples deserve respect—this version is a Sardinian Minestrone Soup With Canned Beans that still tastes like you simmered it all day while wearing linen and sipping something sparkling.
This soup is hearty but not heavy, veggie-packed, and honestly the kind of dinner that makes everyone in the house magically appear in the kitchen asking, “What smells so good?” (Translation: you win.)
Table of Contents
Why You’ll Love This Sardinian Minestrone Soup
- Weeknight-friendly comfort. It tastes slow-cooked, but it’s totally doable on a Tuesday.
- Pantry MVP energy. Canned beans do the heavy lifting—no soaking, no drama.
- Big bowl satisfaction. Potatoes + sweet potato + pasta = cozy carbs with purpose.
- Flexible like your favorite leggings. Swap veggies, swap pasta, adjust thickness—still fabulous.
- That olive oil finish. A drizzle at the end makes it taste restaurant-level. No exaggeration.
Ingredients You’ll Need
Here’s what goes into this Sardinian Minestrone Soup With Canned Beans (aka your new “I need comfort NOW” plan):
- 1 (15 oz) can chickpeas, rinsed
- 1 (15 oz) can kidney beans, rinsed (or any canned beans you love)
- 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 celery, chopped
- 4 garlic cloves, minced or pressed
- 1 (28 oz) can organic crushed tomatoes
- 4 medium potatoes, peeled and cubed (½-inch)
- 1 large sweet potato, peeled and cubed (½-inch)
- 1 ½ cups chopped fennel (optional, but very “hello, coastal Italy”)
- ¼ cup fresh parsley, finely chopped (about 2 tbsp)
- 10 fresh basil leaves, chopped
- 7 cups water (you can use 6–8 cups)
- ¾ cup dry Israeli couscous, acini de pepe, ditalini, or fregola (traditional)
- 1 ½ 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
- Optional garnish: grated Parmesan
How to Make Sardinian Minestrone Soup With Canned Beans
1) Build the flavor base
Warm 3 tbsp olive oil in a large stock pot over medium-high heat. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring now and then, until things start to soften and smell like dinner is officially happening.
Add the garlic and stir for about 20 seconds—just until fragrant. (If garlic could talk, it would say: “Don’t burn me, please and thank you.”)
2) Add the hearty stuff
Pour in the crushed tomatoes, then add the potatoes, sweet potato, fennel (if using), parsley, basil, and your rinsed canned beans.
Add 6–8 cups water (7 is a sweet spot), then stir in the salt, pepper, turmeric, onion powder, garlic powder, Italian seasoning, and the bay leaf.
Bring everything to a full boil, then reduce heat a bit and simmer uncovered for 20 minutes.
3) Pasta time
Stir in your pasta—Israeli couscous is fantastic here, but any small pasta works. Simmer uncovered about 10 minutes, stirring occasionally, until the pasta is cooked.
Cooking time depends on the pasta, so keep an eye on it. (Soup rule: pasta waits for no one.)
4) Adjust and taste
This soup thickens as it cooks—especially with potatoes and pasta—so add a splash more water if you want it brothier.
Taste and adjust salt as needed. The recipe starts lighter on salt for heart health, so you’re in control.
5) Serve like you mean it
Ladle into bowls. Top with extra fresh herbs, 1 tbsp extra-virgin olive oil per bowl, and Parmesan if you like. Serve with toasted sourdough and prepare for the compliments.
Chef Omar’s Tips for Best-Case Soup (Even on a Chaotic Day)
- Finish with olive oil. That final drizzle is not “extra.” It’s the secret handshake.
- Keep your cubes small and even. Those ½-inch potato cubes cook at the same pace, so you’re not stuck with crunchy surprises.
- Want more flavor fast? Use vegetable broth instead of water, or do half broth/half water.
- Fennel is optional but fabulous. It adds a gentle sweet-anise vibe that feels very Mediterranean.
- Soup too thick? Add water a little at a time. Soup should be cozy, not a potato casserole in disguise.
And if your soup looks a little “wild” while simmering—tomatoes doing their thing, beans floating like they own the place—don’t worry. It all comes together in the bowl like it had a plan.
A Little Story From My Kitchen
The first time I made a version of this Sardinian Minestrone Soup, I had friends drop by “for a quick visit” (famous last words). I needed something hearty, fast, and forgiving—because I was absolutely not about to run to the store with flour on my shirt and one sock missing.
I grabbed canned beans, whatever veggies I had, and a small pasta. Twenty minutes later, the kitchen smelled like I’d been cooking with intention all day. My friends asked for seconds, then asked for the recipe, then asked if I could “just make that soup again next time.” That’s how you know a soup is a keeper.
FAQs About Sardinian Minestrone Soup
Can I make Sardinian Minestrone Soup With Canned Beans ahead of time?
Yes—and it’s even better the next day. The flavors deepen overnight. Just know the pasta will keep soaking up broth, so add extra water or broth when reheating.
How long does it keep in the fridge?
About 4–5 days in an airtight container. Reheat on the stove with a splash of water to loosen it up.
Can I freeze it?
You can, but for best texture, freeze it without the pasta if possible. If you’ve already added pasta, it’ll still freeze fine—just expect softer noodles after thawing.
What pasta is most traditional?
Fregola is the traditional Sardinian choice. But Israeli couscous, ditalini, acini de pepe—any small pasta works beautifully.
Can I swap the beans?
Absolutely. Chickpeas and kidney beans are great, but cannellini, great northern, pinto—go with what you’ve got. That’s the beauty of Sardinian Minestrone Soup With Canned Beans.
Your Next Cozy Bowl Moment
There’s something deeply satisfying about making a pot of Sardinian Minestrone Soup—it’s warm, nourishing, and feels like you did something wonderful for yourself (and everyone lucky enough to share it). Plus, it’s the kind of meal that stretches into leftovers without tasting like sad, reheated compromises.
So grab that stock pot, let those veggies sizzle, and give this Sardinian Minestrone Soup With Canned Beans a spot in your regular rotation. One spoonful in, and your kitchen will feel like a little Sardinian getaway—no passport required.
Keep the Cozy Going: More Pulse-Powered Favorites
- If you loved the hearty, veggie-packed vibe of this Sardinian Minestrone Soup With Canned Beans, you’ll probably swoon over my Tuscan White Bean Soup for another cozy Italian-inspired bowl—it’s the kind of dinner that makes sweatpants feel like a lifestyle choice (not a necessity).
- Want to stick with that “beans + bright flavors” energy? Try Mediterranean Bean Salad for a fresh, zippy side or lunch—perfect when you want something light but still satisfying.
- If chickpeas are your pantry MVP (same), don’t miss Indian Butter Chickpeas for a creamy, comforting weeknight win—it’s bold, cozy, and wildly spoonable.
- And for the practical question we all Google after meal prep (no judgment): How Long Do Beans Last in the Fridge? so your leftovers stay delicious and safe—because mystery containers deserve answers.
Now your turn: if you made this recipe, please leave a star rating and a quick review ⭐⭐⭐⭐⭐—it seriously helps other home cooks find (and trust!) this Sardinian Minestrone Soup goodness!
Sardinian Minestrone Soup With Canned Beans
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Sardinian Minestrone Soup With Canned Beans is a cozy, one-pot Italian-inspired soup loaded with vegetables, beans, potatoes, and herbs. Easy, hearty, and perfect for weeknights or meal prep.
Ingredients
1 (15 oz) can chickpeas, rinsed
1 (15 oz) can kidney beans, rinsed (or any canned beans)
3 tbsp extra virgin olive oil, plus more for serving
1 medium onion, chopped
4 large carrots, peeled and chopped
6 celery stalks, chopped
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
4 medium potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
1 ½ cups chopped fennel (optional)
¼ cup fresh parsley, finely chopped
10 fresh basil leaves, chopped
6–8 cups water (7 cups recommended)
¾ cup small pasta (Israeli couscous, ditalini, acini de pepe, or fregola)
1 ½ tsp salt
½ tsp black pepper
½ tsp turmeric
½ tsp onion powder
½ tsp garlic powder
1 tsp Italian seasoning
1 bay leaf
Optional garnish: grated Parmesan cheese
Instructions
Heat olive oil in a large stockpot over medium-high heat. Add onion, carrots, and celery and cook for 5 minutes until softened.
Add garlic and stir for 20 seconds until fragrant.
Add crushed tomatoes, potatoes, sweet potato, fennel, parsley, basil, and rinsed beans.
Pour in water, then add salt, pepper, turmeric, onion powder, garlic powder, Italian seasoning, and bay leaf.
Bring to a boil, reduce heat, and simmer uncovered for 20 minutes.
Stir in pasta and simmer uncovered for about 10 minutes, stirring occasionally, until pasta is cooked.
Adjust consistency with more water if needed. Taste and adjust seasoning.
Serve hot with a drizzle of olive oil and optional Parmesan.
Notes
Soup thickens as it sits—add water when reheating.
Use vegetable broth instead of water for deeper flavor.
Fregola is traditional but any small pasta works well.
Store leftovers in the fridge up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian (Sardinian-inspired)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 5 mg