Minestrone Soup with Barley
Ingredients
- 1 medium onion, finely diced
- 3 cloves garlic, finely diced
- 2 tablespoons olive oil
- ½ teaspoon nutmeg powder optional
- ½ teaspoon turmeric powder optional
- ¼ teaspoon chilli powder optional
- 3 cups vegetables, diced e.g. carrot, celery, sweet potato, green beans etc.
- 3 cups water or vegetable stock
- 400 g can chopped tomatoes
- ½ cup barley
- 1 tablespoon honey (or brown sugar for vegan version)
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- 400 g can Borlotti or Cannellini Beans drained
- Fresh parsley or basil, finely chopped to serve (optional)
- Parmesan or Vegan Parm
esan 'Cheese' to serve (optional)
Instructions
- Heat olive oil in large saucepan.
- Then add onion and garlic. Sauté for 2-3 minutes or until onion is soft.
- Add nutmeg, turmeric and chilli powders. Sauté for another 2-3 minutes.
- Then add all remaining ingredients, except the beans, into the saucepan. Bring to the boil. Then reduce heat and simmer covered for 20 minutes. Stirring occasionally.
- Then add beans and cook for a further 10 minutes, or until the barley is cooked. When cooked, barley will triple in volume but remain nutty and chewy in texture.
- Ladle soup into serving bowls. Sprinkle with finely chopped fresh parsley or basil.
- You could also spinkle with some shaved parmesan or Vegan parmesan cheese. And serve alongside fresh crusty bread. Enjoy!