Hearty Minestrone With Barley, Sage, and Beans |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is from and it seems like a nice change-up from everyday minestrone! Ingredients:
1 teaspoon olive oil |
2 cups onions (about 1 medium) |
1/2 cup celery (about 1 stalk) |
1/4 cup carrot (about 1 medium) |
1/4 cup green onion (about 4) |
2 tablespoons bacon (about 1 ounce, finely chopped) |
1 tablespoon fresh flat-leaf parsley |
1 tablespoon fresh sage |
1/2 teaspoon fresh thyme |
2 garlic cloves, minced |
1 1/4 cups savoy cabbage |
2 cups water |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 (14 ounce) cans chicken broth |
1 (16 ounce) can cannellini beans, rinsed and drained |
1 1/2 cups potatoes, cut into (about 1 medium) |
1/2 cup pearl barley |
2 cups green beans, cut into 1-inch pieces |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add onion, celery, carrot, green onion, bacon, parsley, sage, thyme and garlic.
3. Sauté 5 minutes.
4. Add cabbage, water, salt, black pepper, chicken broth and cannellini beans; bring to a boil.
5. Stir in potatoes and pearl barley.
6. Reduce heat, and simmer 20 minutes or until potatoes are tender.
7. Stir in green beans; cook 5 minutes.
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