Barley Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Tbs. extra-virgin olive oil1/4 cup finely diced pancetta (about 1 ounce)2 cups large diced Savoy cabbage1 cup medium diced yellow onion1 cup sliced carrot (1/4 inch thick)1/4 cup medium diced celery2 cloves garlic, minced2 quarts homemade or low sodium chicken broth1 14 1/2 ounce can diced tomatoes with juices1/2 cup pearl barley, rinsed2 large sprigs fresh rosemary2-inch square Parmigiano-Reggiano rind (optional)Kosher salt1 cup rinsed and drained canned kidney beansfreshly ground pepperfreshly grated Parmigiano Reggiano for serving
Heat the oil in a heavy 6-quart or larger pot over medium heat. Add the panchetta and cook, stirring frequently, until it becomes ever so slightly gold, 2 to 3 minutes. Add the cabbage, onion, carrot, celery and glib. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. . Add the broth, the tomatoes with their juices, the barley, rosemary, Parmigiano rind (if using), 1/2 tsp. salt, and 1 cup water. Bring to a boil over high heat, and then reduce the heat to a simmer and cook until the barley and vegetables are tender, about 20 minutes. Discard the rosemary springs and Parmigiano rind. Stir in the beans and season to taste with salt and pepper. Serve sprinkled with grated Parmigiano.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KATHLEEN454.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KATHLEEN454.
Nutritional Info Amount Per Serving
- Calories: 131.8
- Total Fat: 5.0 g
- Cholesterol: 9.1 mg
- Sodium: 1,048.8 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.7 g
- Protein: 6.3 g
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