An astoundingly delicious vegetarian (or even vegan!) soup. My little one loved this and ate everything in her bowl.
Pearl Barley Minestrone
2014-04-08 12:31:31
Serves 6
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped finely
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 big potato, diced
- 2 medium zucchinis, diced
- 100 grams cauliflower, chopped
- 1 (15 oz) can fire-roasted tomatoes
- 150 grams pearl barley
- 1 liter vegetable broth
- 1 handful parsley, chopped finely
- 12 leaves basil, chopped finely
- 150 grams chard, or kale, small shreds
- salt & pepper
- parmigiano reggiano (amount depends to your liking)
Instructions
- Coat bottom of large pot with olive oil. Saute onion on medium heat for a few minutes until softened. Add garlic and saute for a minute.
- Add carrots and saute for couple of minutes.
- Add celery and saute for a couple of minutes.
- Add potato, zucchini, cauliflower, and tomatoes. Mix well.
- Add barley and broth.
- Turn heat up to medium high, bring to boil. Turn down heat to low simmer. Simmer for 20 minutes or until barley is al dente.
- Add parsley, basil, and chard or kale. Turn off heat and stir greens into soup until they are wilted.
- Season with salt and pepper.
- Serve with parmigiano reggiano and extra virgin olive oil to top.
Adapted from apronandsneakers.com
Adapted from apronandsneakers.com
Motley Oklahoman http://www.motleyoklahoman.com/