Barley Minestrone

Name: Barley Minestrone
Ingredients: 1 cup pearl barley; 1 tablespoon olive oil; 2 cups thinly sliced green cabbage; 2 large carrots; 2 large celery ribs, diced; 1 medium onion, diced; 1 garlic clove, finely chopped; 3 cups water; 2 (14 1/2 ounce) cans vegetable broth; 1 (14 1/2 ounce) can diced tomatoes; salt; 1 medium zucchini, diced; 1 lb green beans, in 1/2 inch pieces

13 ingredients

5 steps

Ingredients

1 cup pearl barley
1 tablespoon olive oil
2 cups thinly sliced green cabbage
2 large carrots
2 large celery ribs, diced
1 medium onion, diced
1 garlic clove, finely chopped
3 cups water
2 (14 1/2 ounce) cans vegetable broth
1 (14 1/2 ounce) can diced tomatoes
salt
1 medium zucchini, diced
1 lb green beans, in 1/2 inch pieces

Directions

1

Heat 5 to 6 quart Dutch oven over medium high heat until hot. Add barley and cook 3-4 minutes until toasted and fragrant, stirring constantly. Transfer to bowl and set aside.
2

In same Dutch oven heat oil over med-high heat until hot. Add cabbage, carrots, celery and onion and cook 8-10 minutes until veggies are tender and lightly browned. Stir occasionally.
3

Add garlic and cook 30 seconds. Stir in barley water, broth tomatoes, and 1/4 tsp salt. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, 25 minutes.
4

Stir zucchini and beans into mixture. Increase heat to medium and cook covered 10-15 minutes longer or until all veggies are tender.
5

Top with pesto, cheese, or sour cream.