Barley Minestrone With Pesto

Minestrone is a traditional Italian soup that varies in ingredients depending on the region. It is known for its hearty and nutritious qualities.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Barley Minestrone With Pesto

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: Dinner, Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Barley
• 4 cup Vegetable broth
• 2 medium Carrots
• 2 stalk Celery stalks
• 1 medium Onion
• 2 clove Garlic cloves
• 1 can Canned diced tomatoes
• 1 can Kidney beans
• 1 medium Zucchini
• 1 cup Fresh basil leaves
• 2 tablespoon Pine nuts
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are tender.
2. Add barley, vegetable broth, diced tomatoes, and kidney beans. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add zucchini and cook for an additional 10 minutes.
4. In a blender or food processor, blend basil leaves, pine nuts, and olive oil until smooth to make the pesto.
5. Serve the barley minestrone hot, topped with a spoonful of pesto.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.