Barley Minestrone
When the weather gets nicer I will be posting salad recipes, but is starting to get real cold here in the upper midwest. All I can think about is warm, hearty and comforting food.
1 cup pearl barley
1 tablespoon olive oil
2 cups green cabbage, thinly sliced
2 large carrots, each cut lengthwise in half, then cut into 1/2-inch-thick slices
2 large celery stalks, diced
1 medium onion, diced
2 cloves garlic, finely chopped
3 cups water
4 cups vegetable broth
1 tomato, diced
1/4 teaspoon salt
1 medium zucchini, cut into 1/2-inch dice
1 cup green beans, cut into 1/2-inch pieces
1 cup fresh basil leaves, firmly packed
2 tablespoons olive oil
2 tablespoons water
1/4 teaspoon salt
1/4 cup Romano cheese, freshly grated
1 clove garlic, finely chopped
1. Heat large soup pot oven over medium-high heat until hot.
2. Add barley and cook 3 to 4 minutes or until toasted and fragrant, stirring constantly.
3. Transfer barley to small bowl; set aside.
4. In the same pot, heat oil over medium-high heat until hot.
5. Add cabbage, carrots, celery, and onion; cook 8 to 10 minutes or until vegetables are tender and lightly browned, stirring occasionally.
6. Add garlic and cook 30 seconds or until fragrant.
7. Stir in barley, water, broth, tomatoes, and salt.
8. Cover and heat to boiling over high heat.
9. Reduce heat to low and simmer, covered, 25 minutes.
10. 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.
11. In a food processor, combine basil, oil, water, and salt; cover and blend until mixture is pureed.
12. Transfer pesto to small bowl; stir in Romano and garlic.
13. Makes about 1/2 cup pesto.
14. Ladle minestrone into 6 large soup bowls.
15. Top each serving with some pesto.
