Barley Minestrone With Pesto |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A nice, hearty soup with barley, veggies and some basil/garlic pesto. You can vary the vegetables as you wish. This soup would be delicious with some crusty bread and a salad. Prep time does not include soaking time for barley. Ingredients:
1/2 cup pearl barley (soaded for 4 hours and drained) |
1 1/2 cups green cabbage, roughly chopped |
1 onion, diced |
1 carrot, diced |
1 stalk celery, diced |
1 zucchini, diced |
4 tomatoes, seeded and diced |
1 baking potato, peeled and diced |
1/2 cup frozen fava beans (or substitute green peas or baby limas) |
1 garlic clove, crushed |
4 cups vegetable stock (or chicken) |
fresh ground black pepper |
1/2-1 cup fresh basil leaf |
2 garlic cloves, crushed |
Directions:
1. Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.
2. In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender.
3. To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree.
4. Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.
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