• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Barley Minestrone

  • 50minutes
  • 215calories

Add to MenuAdd to Calendar

Source: www.goodhousekeeping.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) pearl barley

  2. 1 tablespoon(s) olive oil

  3. 2 cup(s) green cabbage , thinly sliced, about 1/4 small head

  4. 2 large carrots , each cut lengthwise in half, then crosswise into 1/2-inch-thick slices

  5. 2 large celery stalks , cut into 1/2-inch dice

  6. 1 medium onion , cut into 1/2-inch dice

  7. 3 cup(s) water

  8. 2 can(s) (14 1/2 ounces each) vegetable broth , (3 1/2 cups)

  9. 1 can(s) diced tomatoes , (14 1/2 ounces)

  10. 1 medium (about 6 ounces)

  11. zucchini , cut into 1/2-inch dice

  12. 1/2 pound(s) green beans , cut into 1/2-inch pieces (about 1 cup)

  13. 1 cup(s) fresh basil leaves , firmly packed

  14. 2 tablespoon(s) olive oil

  15. 2 tablespoon(s) water

  16. Salt

  17. 1/4 cup(s) Romano cheese , freshly grated

  18. 1 clove(s)

  19. garlic , finely chopped

Instructions Jump to Ingredients ↑

  1. Heat 5- to 6-quart Dutch oven over medium-high heat until hot. Add barley and cook 3 to 4 minutes or until toasted and fragrant, stirring constantly. Transfer barley to small bowl; set aside.

  2. In same Dutch oven, heat oil over medium-high heat until hot. Add cabbage, carrots, celery, and onion; cook 8 to 10 minutes or until vegetables are tender and lightly browned, stirring occasionally. Add garlic and cook 30 seconds or until fragrant. Stir in barley, water, broth, tomatoes, and 1/4 teaspoon salt. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, 25 minutes.

  3. Stir zucchini and beans into barley mixture; increase heat to medium and cook, covered, 10 to 15 minutes longer or until all vegetables and barley are tender.

  4. Nutritional information is based on 1 serving of soup without pesto In blender container with narrow base or in mini food processor, combine basil, oil, water, and 1/4 teaspoon salt; cover and blend until mixture is pureed. Transfer pesto to small bowl; stir in Romano and garlic. Makes about 1/2 cup pesto.

  5. Ladle minestrone into 6 large soup bowls. Top each serving with some pesto.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback