Italian

Barley Minestrone Soup is for Soup.

Barley Minestrone Soup takes 20 minutes to prepare.

Barley Minestrone Soup takes 30 minutes to cook.

Barley Minestrone Soup makes 12 servings.

The ingredients for Barley Minestrone Soup are:

2 Tbs. extra-virgin olive oil
1/4 cup finely diced pancetta (about 1 ounce)
2 cups large diced Savoy cabbage
1 cup medium diced yellow onion
1 cup sliced carrot (1/4 inch thick)
1/4 cup medium diced celery
2 cloves garlic, minced
2 quarts homemade or low sodium chicken broth
1 14 1/2 ounce can diced tomatoes with juices
1/2 cup pearl barley, rinsed
2 large sprigs fresh rosemary
2-inch square Parmigiano-Reggiano rind (optional)
Kosher salt
1 cup rinsed and drained canned kidney beans
freshly ground pepper
freshly grated Parmigiano Reggiano for serving

Here is how you make Barley Minestrone Soup:

Heat the oil in a heavy 6-quart or larger pot over medium heat. Add the panchetta and cook, stirring frequently, until it becomes ever so slightly gold, 2 to 3 minutes. Add the cabbage, onion, carrot, celery and glib. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. . Add the broth, the tomatoes with their juices, the barley, rosemary, Parmigiano rind (if using), 1/2 tsp. salt, and 1 cup water. Bring to a boil over high heat, and then reduce the heat to a simmer and cook until the barley and vegetables are tender, about 20 minutes. Discard the rosemary springs and Parmigiano rind. Stir in the beans and season to taste with salt and pepper. Serve sprinkled with grated Parmigiano. Serving Size: 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user KATHLEEN454.

The nutritional information for Barley Minestrone Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 131.8

• Total Fat: 5.0 g
• Cholesterol: 9.1 mg
• Sodium: 1,048.8 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 4.7 g
• Protein: 6.3 g

Barley Minestrone Soup is Italian cuisine.