Ingredients
Scale
- 1/4 cup pearl barley
- 6 cups vegetable broth or chicken broth, low-sodium preferred
- 2 zucchini, diced
- 1 medium onion, finely chopped
- 1 big potato, peeled and diced
- 2 celery stalks, diced
- 1/2 pound swiss chard (8 ounces), tough stalks removed and diced
- 2 medium carrots, diced
- 2 medium tomatoes, diced
- 4 ounces green beans, chopped
- 4 ounces cabbage, chopped
- 1/4 cup parsley, finely chopped
- 1/4 cup basil, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons parmesan cheese, grated (more if desired)
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare the Barley and Broth: Begin by rinsing the pearl barley under cold running water in a fine-mesh sieve. This removes any excess starch and helps prevent the soup from becoming too cloudy. In a large saucepan or Dutch oven, combine the rinsed pearl barley with the vegetable or chicken broth.
- Add the Vegetables (Part 1): Add all the diced vegetables except for the parsley and basil at this stage. This includes the zucchini, onion, potato, celery, swiss chard, carrots, green beans, and cabbage. Ensure the vegetables are diced to a similar size for even cooking.
- Bring to a Boil and Simmer: Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 1 hour and 30 minutes. Simmering allows the flavors to meld and the barley and vegetables to soften beautifully.
- Stir Occasionally: During the simmering process, stir the soup occasionally, especially in the beginning. This prevents the vegetables and barley from sticking to the bottom of the saucepan and ensures even cooking.
- Add Parsley and Basil Mid-Cooking: After the soup has been simmering for about 45 minutes (halfway through the cooking time), add the finely chopped parsley and basil. Adding fresh herbs mid-cooking allows their flavors to infuse the soup without becoming muted by prolonged heat.
- Season with Salt and Pepper: Around the same time you add the herbs, season the soup with salt and pepper. Start with the recommended amounts (1/2 teaspoon of each) and adjust to taste towards the end of cooking. Remember that the broth may already contain some salt.
- Check for Doneness: After simmering for the full 1 hour and 30 minutes, check if the pearl barley is tender and the vegetables are cooked through but not mushy. The soup should have thickened slightly, and the flavors should be well-combined.
- Finish with Parmesan and Olive Oil: Once the soup is cooked to your liking, turn off the heat. Stir in the grated parmesan cheese. The amount of parmesan is to your preference; start with 2 tablespoons and add more if desired. Finally, drizzle with fresh extra virgin olive oil. This adds a richness and a final layer of flavor to the soup.
- Serve Hot: Ladle the Pearl Barley and Vegetable Minestrone into bowls and serve immediately while hot. Garnish with extra parmesan cheese, a sprinkle of fresh herbs, or a drizzle of olive oil, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 180-250 kcal
- Sugar: 5-8 grams
- Sodium: 200-400 mg
- Fat: 5-8 grams
- Saturated Fat: 1-2 grams
- Carbohydrates: 25-35 grams
- Fiber: 6-8 grams
- Protein: 7-10 grams
- Cholesterol: 5-10 mg