This minestrone is full of nutrients and it’s delicious! Adding barley into the soup adds a lot of body and turns your soup into a full meal, but it can be omitted if you’re not a fan. It is a great source of dietary fiber and contains several vitamins and minerals including niacin, thiamine, selenium, iron, magnesium, zinc and copper. It is not gluten-free but it is cholesterol free and low in fat.
- 1 cup pearl barley
- 1 tablespoon olive oil
- 2 cup green cabbage
- 2 large carrots
- 2 large celery stalks
- 1 medium onion
- 1 clove garlic
- 2 cups water
- 4 cups organic vegetable broth
- 1 can diced tomatoes
- 1 medium zucchini
- ½ pound green and yellow beans
- 1. Heat 5- to 6-quart Dutch oven over medium-high heat until hot. Add barley and cook 3 to 4 minutes or until toasted and fragrant, stirring constantly. Transfer barley to small bowl; set aside.
- 2. In same Dutch oven, heat oil over medium-high heat until hot. Add cabbage, carrots, celery, and onion; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 30 seconds or until fragrant. Stir in barley, water, broth, tomatoes, and 1/4 teaspoon salt. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, 25 minutes.
- 3. Stir zucchini and beans into barley mixture; increase heat to medium and cook, covered, 10 to 15 minutes longer or until all vegetables and barley are tender.