This recipe is full of beans, pasta and vegetables and has a rich, fresh taste. Garnished with a little parmesan cheese and it is to die for. I have designed this recipe to be cooked in one pot for simplicity and ease.
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Barley Minestrone Soup
- 1 tbsp. olive oil
- 3 carrots (sliced or diced)
- 2 cloves garlic (minced)
- 6 cups low sodium vegetable
- 1 16 oz can kidney beans (undrained)
- 1 lb. fresh green beans (cut into 1 inch pieces or 1 10 oz. package frozen cut green beans)
- 1 medium to large onion (chopped)
- 2 stalks celery (diced)
- 1 bay leaf
- 1 28 oz can tomatoes (with juice)
- 1/3 cup whole barley
- In a 6 quart pot, saute’ onion, celery, carrot, & garlic until browned.
- Add stock, tomatoes, barley, & bay leaf.
- Bring to boil & cover reducing heat to simmer for 50 minutes, stirring occasionally.
- Stir in beans simmer for 30 minutes.
Adapted from Dancing Carrots
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