Pearl Barley and Vegetable Minestrone
With healthy substitutions, this minestrone is a powerhouse of flavor and nutrition you will be happy to share with your family and friends.
Servings: 8 people
Calories: 113kcal
Ingredients
- 1/4 cup pearl barley
- 6 cups vegetable broth or chicken broth, low-sodium preferred
- 2 zucchini diced
- 1 onion medium, finely chopped
- 1 potato big, peeled and diced
- 2 celery stalks diced
- 1/2 pound swiss chard tough stalks removed and diced (8 ounces)
- 2 carrots medium, diced
- 2 tomatoes medium, 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
- Rinse the barley and put them in a saucepan with the vegetable broth. Add all the vegetables except the parsley and basil.
- Over medium heat, let the soup boil then simmer on low heat for 1-1/2 hours. While cooking, stir occasionally to avoid the vegetables from sticking at the bottom of the saucepan.
- Add the parsley and basil in the middle of cooking then season with salt and pepper.
- When it is cooked, turn off the fire then add the Parmesan (amount depends on you) and drizzle with fresh extra virgin olive oil.
- Serve while hot.
Nutrition
Serving: 1.75cups | Calories: 113kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 313mg | Fiber: 5g | Sugar: 5g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4