Sardinian Lentil Soup with Lots of Herbs
S’erbuzu is a green brothy soup from Sardinia, an island off the western coast of Italy. Loosely translated in the local dialect, s’erbuzu means “lots of herbs.” It has an intensely herbal aroma and the broth is studded with chewy bits of pasta and creamy beans. I had completely forgotten about this spin on minestrone until I spied a bag of fregola sarda (tiny balls of dried semolina pasta from Sardinia) while rummaging around in my pantry for something to turn into soup. Their uniquely nubby, handmade shape jogged my memory—suddenly I was back at a local bar in the tiny village of Gavoi, high in the mountains of central Sardinia.
This is what Sardinian centenarians eat for dinner
This part of Sardinia is famous for having the most centenarian men in the world. They live in a cluster of about 12 villages that celebrate each 100th birthday by painting a scene from their lives on the outside of their family home. They eat a traditional diet rich in beans and legumes, vegetables, leafy greens (especially wild greens like the herbs in s’erbuzu), whole grains, extra-virgin olive oil, and cheese. This soup, or another variation of minestrone, is on the table most days.
An abundance of herbs for flavor and brain-boosting nutrients
The gentleman behind the bar (who was also the chef) told me each s’erbuzu has a unique mix of wild herbs ranging from sweet to bitter. He rattled off a list of plants I had never heard of, which sounded like wild herbal versions of fennel, celery, onion, sorrel, and radishes. While he had gathered these herbs while walking the steep hills around Gavoi, to make this soup back home I had to forage in the produce section of the grocery store. I played around with different combinations of herbs, vegetables, and beans. In the end, green lentils were my favorite because they add even more verdant color to the soup and take exactly the same time to cook as the fregola sarda.
I am happy to report that you can easily cook up a pot of s’erbuzu even in the dead of winter and far from Italy. Play around with different herbs you like and add as many as you can to the pot. This hearty soup will be ready to eat in less than an hour.
Prep Time | 20 minutes |
Cook Time | 40 minutes |
Servings |
cups
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- 3 tablespoons extra virgin olive oil
- 5 celery stalks finely chopped (about 2 cups), leaves reserved
- 1 large fennel bulb cored and finely diced (about 1½ cups), fronds finely chopped and reserved
- 1 medium yellow onion finely diced (about 1 cup)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes plus more for serving
- 2 large large garlic cloves thinly sliced
- ½ cup dry white wine
- 8 cups vegetable, chicken, or beef stock
- ¾ cup green lentils
- ¾ cup fregola sarda whole wheat orzo, or other small whole grain pasta
- 1 large bunch Italian parsley stems finely chopped, leaves coarsely chopped (each should yield about 1 cup)
- ⅓ cup fresh tarragon finely chopped
- 2 tablespoons chives finely chopped
- Pecorino cheese optional
- Lemon wedges
Ingredients
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- Warm the oil in a medium pot over medium-low heat. Add the celery, fennel, onion, oregano, salt, black pepper, and red pepper flakes. Cook, stirring often, until the vegetables are soft, 8 to 12 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the wine and cook until the liquid is almost completely reduced, 2 to 4 minutes.
- Add the broth and bring to a boil. Reduce the heat to a gentle simmer and stir in the lentils, fregola sarda, and parsley stems. Cook uncovered, stirring often to make sure nothing sticks to the bottom of the pot, at a low simmer until the lentils are tender and the pasta is al dente (soft but with a chewy bite), 20 to 30 minutes.
- Just before serving, stir in the parsley and any celery leaves, fennel fronds, tarragon, and chives. Grate or shave Pecorino atop (if using), and serve hot with lemon wedges on the side.
- Store in a tightly covered container in the refrigerator for up to 3 days or the freezer for up to 3 months. The soup will thicken as it sits; add water or broth when reheating and an additional handful of fresh herbs before serving.
Tips:
Substitute one 15-ounce can of cannellini beans (drained) for the lentils.
Include any variety of fresh herbs that you like.
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