soups stews sardinian

Light Sardinian Vegetable Broth with Greens

A light vegetable broth loaded with seasonal greens, finished with olive oil and lemon. Brodo-style supper from a Sardinian kitchen.

Vegetarian Vegan Gluten-Free Dairy-Free
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Prep 15 min
Cook 30 min
Total 45 min
Servings 4
Difficulty Easy

Ingredients

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Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5-6 minutes until slightly softened.

  2. Add garlic and cook 1 minute.

  3. Add broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.

  4. Cook 15 minutes until vegetables are almost tender.

  5. Add zucchini and cook 5 minutes.

  6. Add greens and cook 2-3 minutes until just wilted.

    Tip: Add tender greens like spinach last—they cook in seconds.

  7. Remove thyme sprigs and bay leaf. Stir in lemon juice and parsley.

  8. Taste and adjust seasoning. Serve immediately.

Storage & Meal Prep

Keeps for up to 5 days in the refrigerator and freezes well for up to 3 months. This broth is also excellent as a base for other soups, risottos, and grain dishes.

Variations

  • Vegetable Broth with Pasta: Add small pasta (pastina, orzo, or broken spaghetti) in the last 10 minutes for a light pasta in brodo.
  • Vegetable Broth with Egg: Beat an egg and drizzle into the simmering broth for Italian stracciatella—egg drop soup.
  • Ginger Turmeric Broth: Add fresh ginger and turmeric for an anti-inflammatory healing broth.

FAQ

How do you make flavorful vegetable broth?

Sauté the vegetables first to develop flavor, use a variety of vegetables for complexity, and simmer gently—don't boil. Finish with olive oil, lemon, and fresh herbs for brightness.

What vegetables make the best broth?

Onions, carrots, and celery form the base. Add leeks, fennel, mushrooms, or tomatoes for depth. Avoid cruciferous vegetables (broccoli, cabbage) which can make broth bitter.

Is vegetable broth good for you?

Yes—vegetable broth is hydrating, low in calories, and provides electrolytes and plant nutrients. It's excellent for recovery, digestion, and as a nourishing base for more substantial meals.

Interactive Nutrition Map

4 Servings

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Vegetables
Red Onion
110 g
Carrots
122 g
Celery
80 g
Zucchini
196 g
Garlic
9 g
Kale (Raw)
400 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Thyme
3 g
Bay Leaf
0.5 g
Lemon Juice (Fresh)
15 g
Fresh Parsley
16 g
Salt
6 g
Black Pepper
1 g
Liquids
Vegetable Broth
1440 g

Per Serving

204kcalCalories
8gProtein
21gCarbs
12gFat
6gFiber
Sodium
1376mg60% DV
Potassium
1008mg21% DV
Calcium
210mg16% DV
Iron
2.5mg14% DV
Magnesium
74mg18% DV
Vitamin C
135.6mg151% DV
Vitamin A
1308µg145% DV
Vitamin K
738.1µg615% DV
Folate
172µg43% DV
Extra Virgin Olive Oil
Red Onion
Carrots
Celery
Zucchini
Garlic
Vegetable Broth
Fresh Thyme
Bay Leaf
Kale (Raw)
Lemon Juice (Fresh)
Fresh Parsley
Salt
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Light Sardinian Vegetable Broth with Greens belongs in the home pot. I build it around olive oil, yellow onion, and carrots.

I heat olive oil in a large pot over medium heat. I add onion, carrots, and celery. I cook 5-6 minutes until slightly softened. I add garlic and cook 1 minute.

I remove thyme sprigs and bay leaf. I stir in lemon juice and parsley. I taste and adjust seasoning. I serve immediately. I keep the pot quiet and let the broth settle before I serve it.

Part of: The Sardinian Kitchen

Related: Sardinian Ingredients Guide | Sardinian Table: Real Meals