Hearty Minestrone with Barley, Sage, and Beans

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Chill the bacon to make it easier to chop finely. For a special treat, top each serving with one tablespoon grated Parmigiano-Reggiano cheese.

Ingredients:

1 teaspoon olive oil

2 cups finely chopped onion (about 1 medium)

1/2 cup finely chopped celery (about 1 stalk)

1/4 cup finely chopped carrot (about 1 medium)

1/4 cup thinly sliced green onions (about 4)

2 tablespoons finely chopped applewood-smoked bacon (about 1 ounce)

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh sage

1/2 teaspoon chopped fresh thyme

2 garlic cloves, minced

1 1/4 cups finely chopped savoy cabbage

2 cups water

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 (14-ounce) cans fat-free, less-sodium chicken broth

1 (16-ounce) can cannellini beans, rinsed and drained

1 1/2 cups peeled yukon gold potato (about 1 medium), cut into (1/2-inch) cubes

1/2 cup uncooked pearl barley

2 cups green beans, cut into 1-inch pieces

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 8 ingredients (through garlic); sauté 5 minutes. Add cabbage and next 5 ingredients (through cannellini beans); bring to a boil. Stir in potato and barley. Reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in green beans; cook 5 minutes.

By RecipeOfHealth.com