Begin by washing and chopping your vegetables. Dice the onions, carrots, and celery into uniform pieces to ensure even cooking. Set aside your chopped vegetables.

In a large pot, heat 2 tablespoons of good quality olive oil over medium heat. Once shimmering, add the chopped onions and sauté for about 5 minutes until they become translucent. Stir in the carrots and celery, allowing them to soften for another 5 minutes.

Add your freshly chopped herbs—rosemary, thyme, and parsley—along with your choice of beans to the pot. Cook these ingredients for about 2-3 minutes, stirring frequently until the herbs release their fragrant aroma.

Pour in 6-8 cups of vegetable broth or water into the pot, and bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer.

Let your soup simmer uncovered for 20-30 minutes, stirring occasionally to prevent sticking.

Before serving, give your Sardinian Herb Soup a final stir. Drizzle a bit more extra virgin olive oil over the top for added richness and flavor.