Barley Minestrone With Pesto Recipes

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MINESTRONE WITH PESTO



Minestrone with Pesto image

Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.

Provided by Lizz C.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h30m

Yield 6

Number Of Ingredients 17

3 tablespoons olive oil
1 leek, sliced
1 large onion, finely chopped
2 carrots, finely chopped
1 celery rib, finely chopped
2 cloves garlic, finely chopped
2 potatoes, peeled and diced
6 ¼ cups hot vegetable broth
1 bay leaf
1 sprig fresh thyme
salt and freshly ground black pepper to taste
2 zucchini, finely chopped, or more to taste
¾ cup fresh peas
3 medium tomatoes, peeled and finely chopped
2 cups cannellini beans, drained and rinsed
3 tablespoons pesto sauce
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

  • Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
  • Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
  • Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
  • Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.6 g, Cholesterol 3.2 mg, Fat 11.9 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 813.7 mg, Sugar 9.7 g

CHICKEN MINESTRONE WITH PESTO



Chicken Minestrone With Pesto image

Make and share this Chicken Minestrone With Pesto recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 (28 ounce) can diced tomatoes with juice, undrained
4 cups chicken broth
1 lb boneless skinless chicken thighs, cut in 1-in . chunks
1 medium baking potato, peeled and diced
1/2 cup chopped onion
1/2 cup carrot
1/2 cup celery
1/4 teaspoon pepper
1 (16 ounce) can white kidney beans, rinsed (cannellini)
1 medium zucchini, diced
1 cup frozen cut green beans, thawed
3 cups refrigerated prepared basil pesto

Steps:

  • Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
  • Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
  • Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
  • Spoon into bowls; top servings with pesto.

Nutrition Facts : Calories 345.1, Fat 6.2, SaturatedFat 1.2, Cholesterol 63, Sodium 1115.5, Carbohydrate 51.6, Fiber 21.6, Sugar 9.3, Protein 29.8

BARLEY MINESTRONE



Barley Minestrone image

Make and share this Barley Minestrone recipe from Food.com.

Provided by Rosemary_O

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup pearl barley
1 tablespoon olive oil
2 cups thinly sliced green cabbage
2 large carrots
2 large celery ribs, diced
1 medium onion, diced
1 garlic clove, finely chopped
3 cups water
2 (14 1/2 ounce) cans vegetable broth
1 (14 1/2 ounce) can diced tomatoes
salt
1 medium zucchini, diced
1 lb green beans, in 1/2 inch pieces

Steps:

  • Heat 5 to 6 quart Dutch oven over medium high heat until hot. Add barley and cook 3-4 minutes until toasted and fragrant, stirring constantly. Transfer to bowl and set aside.
  • In same Dutch oven heat oil over med-high heat until hot. Add cabbage, carrots, celery and onion and cook 8-10 minutes until veggies are tender and lightly browned. Stir occasionally.
  • Add garlic and cook 30 seconds. Stir in barley water, broth tomatoes, and 1/4 tsp salt. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, 25 minutes.
  • Stir zucchini and beans into mixture. Increase heat to medium and cook covered 10-15 minutes longer or until all veggies are tender.
  • Top with pesto, cheese, or sour cream.

BARLEY MINESTRONE WITH PESTO



Barley Minestrone With Pesto image

A nice, hearty soup with barley, veggies and some basil/garlic pesto. You can vary the vegetables as you wish. This soup would be delicious with some crusty bread and a salad. Prep time does not include soaking time for barley.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup pearl barley (soaded for 4 hours and drained)
1 1/2 cups green cabbage, roughly chopped
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 zucchini, diced
4 tomatoes, seeded and diced
1 baking potato, peeled and diced
1/2 cup frozen fava beans (or substitute green peas or baby limas)
1 garlic clove, crushed
4 cups vegetable stock (or chicken)
fresh ground black pepper
1/2-1 cup fresh basil leaf
2 garlic cloves, crushed

Steps:

  • Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.
  • In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender.
  • To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree.
  • Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.

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