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

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Ingredients

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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