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Pearl Barley and Vegetable Minestrone
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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.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dinner, Soup
Cuisine: Italian
Keyword: Diabetic-Friendly, Low-Carb, Vegetarian
Servings: 8 people
Calories: 113kcal


  • 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


  • 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.


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