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Green Sardinian minestrone with beans and chickpea flour dumplings is a nourishing and satisfying soup that is both delicious and nutritious. This Mediterranean staple is packed with antioxidant dark greens, plant protein, and fiber and just so happens to taste better the second day.
SERVES 4–6
2 tablespoons extra virgin olive oil
1 small onion or 2 shallots, finely chopped
2 leeks (white and light green parts), sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary
2 small waxy potatoes, diced
1 bay leaf
6–7 cups vegetable broth or water
2 cups cooked fava, cannellini, or navy beans
1 zucchini, diced
1 cup green beans, chopped
1 cup chopped cabbage or chard stems
1½ cups chopped Swiss chard or kale
½ cup fresh parsley, finely chopped
2 tablespoons finely chopped fresh mint
1 tablespoon fresh thyme leaves
Sea salt, to taste
Pepper, to taste
Optional: Zest of ½ lemon
For garnish: Peppery olive oil
Heat olive oil in a large pot over medium-low heat. Add onion, leeks, and celery with a pinch of salt. Cook 8–10 minutes, until soft and fragrant.
Add garlic and rosemary; cook for about 30 seconds. Add potatoes, bay leaf, broth, and 1½ cups of the beans. Bring to a gentle simmer and cook for 15 minutes, then add zucchini, green beans, cabbage or chard stems, and remaining beans. Simmer for 10 more minutes.
Gently mash the beans and potatoes to thicken the soup. Then stir in chard or kale, parsley, mint, and thyme. Cook 2–3 minutes, until just wilted.
Prepare the dumplings according to the recipe at right.
Season soup with salt, pepper, and lemon zest, if using. Remove bay leaf and serve soup drizzled with some peppery olive oil.
CHICKPEA FLOUR DUMPLINGS
1 cup chickpea flour (garbanzo flour)
½ teaspoon sea salt
¾–1 cup warm water
Optional: 1 tablespoon extra virgin olive oil
Optional: 1 teaspoon finely chopped fresh rosemary or parsley
Optional: Black pepper, to taste
Whisk together chickpea flour and salt. Gradually stir in warm water until a thick, smooth, spoonable dough forms—it should be thicker than batter but softer than pasta dough. Stir in olive oil and herbs, if using. Cover and let dough rest for 10–15 minutes.
Bring the soup to a gentle simmer (not a rolling boil). Use 2 teaspoons to form small dumplings (measuring about ½–1 teaspoon each), then drop them directly into the soup and simmer gently for 4–6 minutes, stirring occasionally, until dumplings float and are tender. Taste soup and adjust seasoning before serving.
