I've never been to Sardinia, but if the cuisine is anywhere as good as this soup suggests, then I would probably eat myself into bliss. I know I loved the food in another not-so-far-away island, Sicily - but that was in my pre-veggie days (I still ate f*sh back then).
Anyway, this soup, I am told, is typical of Sardinia. I found the original recipe, which I have modified, in Donna Klein's wonderful Vegan Italiano - or I should say my husband did. He loves this soup!
We first made it from a head of cauliflower, lots of garlic, crushed red pepper flakes (or live chilies), Since we don't use oil in cooking (get enough of that from the fruits, grains, beans and veggies we live on), it all goes into the pot along with around four or five cups of water or vegetable broth and cooks until the cauliflower is done - in pre-cut florets, that's around 10 minutes. At that point the soup is pureed, tasted for seasonings (some lovely fresh-ground pepper comes into its own here), and returned to the pot along with that pasta to be heated through. But wait, there's more!
The next time we made it we added 14 ounces stewed canned tomatoes (half of one of those big cans that I'd opened for something else!) and some fresh chopped basil to the puree. At the end we added cooked pasta (some brown rice elbow macaroni) to make it into an even heartier soup. Deeeeeee-lish!!! (The little bits on top are vegan bakon bits.)
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