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.

Jul 18, 2024