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Begin making your Sardinian minestrone soup by peeling and chopping potatoes first into small chunks and set aside.
Using a knife or food processor, dice the onion and garlic, set aside. Then, dice celery and carrot until finely minced.
In a large pot, heat olive oil and add a tsp on fennel seeds (optional); toast for a few minutes
sauté the diced onion and garlic until fragrant, about 1-2 minutes.
Toss in the diced carrots and celery. Cook for an additional 3-4 minutes until softened.
Pour in the can of diced tomatoes and beans of choice (I used chickpeas, pinot, and kidney). Add the chopped potatoes and stir well.
Pour in the vegetable broth and add the bay leaves and Italian seasoning.
Bring the soup to a boil, then stir in the orzo (or pearl barley). Bring back to a boil then turn the heat down to a low and simmer for around 15-20 minutes or until the pasta is tender. If using barley, it may take a bit longer to cook.
Remove the bay leaves, then fold in a handful of fresh spinach or kale. Squeeze in the juice of a lemon or lime to give the soup a fresh, zesty finish.
Enjoy right away and freeze leftover to eat throughout the week!