Hearty Minestrone with Barley, Sage & Beans

I made this soup last night for a gathering we had at our home and it was really good. I’ve been on a soup kick lately and nothing beats the flavor of homemade stock. I used 32 oz. of my own stock instead of the canned broth. ¬†Instead of fresh green beans I used one 15 oz. can.

Yield: 8     (Serving Size: 1 1/3 cups)

1 tsp. olive oil

2 cups finely chopped onion (about 1 medium)

1/2 cup finely chopped celery (about 1-2 stalks)

1/4 cup finely chopped carrot (about 1 medium)

1 tbsp. chopped flat-leaf parsley

1 tbsp. chopped fresh sage

1 tsp. chopped fresh thyme

2 garlic cloves, minced

1 1/4 cups finely chopped Savoy cabbage

2 cups water

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

3 (14-oz. cans) fat-free, less- sodium chicken broth

1 (16-oz. can) cannellini beans, rinsed & drained

1 1/2 cups peeled Yukon gold potato (about 1 medium), cut into 1/2-inch cubes

1/2 cup uncooked pearl barley

2 cups green beans, cut into 1-inch pieces

1 large tomato, diced

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and next (8) ingredients; saute 5 minutes. Add cabbage and next (5) ingredients; bring to a boil. Stir in potato and barley. Reduce heat, and simmer 20-40 minutes or until potatoes are tender. Stir in green beans and tomato; cook 5 minutes.

Based on recipe from Cooking Light Annual Recipes, 2008

 

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