Ingredients for Barley Minestrone With Pesto
- 1 cup pearl barley
- green cabbage (not used)
- 1 medium onion
- 2 carrots
- 2 celery stalks
- 1 zucchini
- 1 (14.5 ounce) can diced tomatoes
- baking potato (not used)
- fava beans (not used)
- garlic clove (not used)
- 6 cups vegetable stock
- freshly ground black pepper, to taste
- 2 cups packed fresh basil leaves
- 2 cloves garlic
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barley Minestrone With Pesto? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barley Minestrone With Pesto
- Rinse 1 cup pearl barley and soak in 4 cups cold water for at least 1 hour (or overnight for best results).
- Drain the soaked barley. In a large pot or Dutch oven, combine the barley with 6 cups vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until the barley is tender but not mushy.
- While the barley simmers, prepare the vegetables. Chop 1 medium onion, 2 carrots (chopped), 2 celery stalks (chopped), 1 zucchini (diced), and 1 (14.5 ounce) can of diced tomatoes, undrained.
- Add the chopped vegetables to the pot with the barley and broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the vegetables are tender-crisp.
- Meanwhile, make the pesto: Combine 2 cups packed fresh basil leaves, 2 cloves garlic, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, and a pinch of salt in a food processor or blender. Process until smooth.
- Stir the pesto into the soup. Season with salt and freshly ground black pepper to taste.
- Serve hot, garnished with extra Parmesan cheese (optional) and crusty bread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
33g
Fat
0g
Carbs
14g
