Vegetable Barley Minestrone with Fresh Pesto
A hearty and flavorful soup featuring barley, a variety of vegetables, and a vibrant fresh pesto.
Ingredients
| ½ | cup soaked for 4 hours and drained |
|---|---|
| 1 ½ | roughly chopped |
| 1 | diced |
| 1 | diced |
| 1 | stalk diced |
| 1 | diced |
| 4 | seeded and diced |
| 1 | peeled and diced |
| ½ | cup (or substitute green peas or baby limas) |
| 1 | crushed |
| 4 | (or chicken) |
| 2 | crushed |
Instructions
| 1. | Begin by preparing the pearl barley. Place the barley in a pan, cover it with cold water, and bring it to a boil. Allow it to cook for 25-30 minutes until tender, then drain. |
|---|---|
| 2. | In a large pot, combine the green cabbage, onion, carrot, celery, zucchini, tomatoes, baking potato, fava beans, and crushed garlic with the vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, ensuring the vegetables are just tender. |
| 3. | For the fresh pesto, place the basil leaves and crushed garlic cloves in a blender. Add 1/2 cup of the vegetable cooking liquid and blend until a smooth puree is formed. |
| 4. | Introduce the pesto into the soup, stirring until well incorporated. Finally, add the cooked barley, season with freshly ground black pepper, and serve the delightful vegetable barley minestrone with a touch of vibrant pesto. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 201.4 kcal |
| Protein | 7.6 g |
| Fat | 1 g |
| Carbohydrates | 43.5 g |
| Fiber | 9.5 g |
| Sugar | 8.3 g |
Published on Jul 18, 2024 by Luminița