Barley Minestrone

Name: Barley Minestrone
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 c. pearl barley; 1 tbsp. olive oil; 2 c. green cabbage; 2 large carrots; 2 large celery stalks; 1 medium onion; 1 clove garlic; 3 c. water; 2 can vegetable broth; 1 can diced tomatoes; salt; 1 medium zucchini; 1/2 lb. green beans; 1 c. fresh basil leaves; 2 tbsp. olive oil; 2 tbsp. water; 1/4 c. Romano cheese

Published: Jun 5, 2007

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Yields:

Prep Time:

25 mins

Cook Time:

50 mins

Total Time:

1 hr 15 mins

Cal/Serv:

215

This minestrone is ideal for your next lunch date with girlfriends. With lots of vegetables and whole grains, we've made this dish light from start to finish.

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Ingredients

Minestrone:

1 cup pearl barley
1 Tbsp. olive oil
2 cups green cabbage
2 large carrots
2 large celery stalks
1 medium onion
1 clove garlic
3 cups water
2 can vegetable broth
1 can diced tomatoes
salt
1 medium zucchini
1/2 lb. green beans

Light Pesto:

1 cup fresh basil leaves
2 Tbsp. olive oil
2 Tbsp. water
salt
1/4 cup Romano cheese
1 clove garlic

Directions

1. Step 1Heat 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. Step 2In 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. Step 3Stir 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.
  Nutritional information is based on 1 serving of soup without pesto
4. Step 4In 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. Step 5Ladle minestrone into 6 large soup bowls. Top each serving with some pesto.