Winter Minestrone

RECIPE adapted

Jan 1, 2024 | Featured, Food, Food + Drink

(serves 6-8)
¾ Cup pearled barley, cooked (or 1 Cup uncooked shell pasta)
2 Tablespoons olive oil
1 Cup carrots, chopped
1 Cup celery, diced
1 small onion, diced
1-2 Cups baby spinach, roughly chopped
1 medium zucchini (optional)
3 medium cloves garlic, minced
3 Tablespoons tomato paste
1 Tablespoon dried basil
1 teaspoon dried oregano
¾ teaspoon dried thyme
2 bay leaves
1 teaspoon balsamic vinegar
1 teaspoon salt
½ teaspoon pepper
32 ounces vegetable broth, more if needed
28 ounces canned Italian style diced tomatoes
½ Cup canned kidney beans, drained/rinsed
½ Cup canned cannellini beans, drained/rinsed
1 Cup water
parsley, fresh (garnish)
Parmesan cheese, grated (garnish)

Cook barley or pasta according to package directions, set aside. In a large pot, heat olive oil over medium heat and sauté carrots, celery, onion, and garlic until softened, 3-4 minutes. Add basil, oregano, thyme, let cook 1-2 minutes. Add tomato paste, diced tomatoes, zucchini, beans, bay leaves, broth, and water. Stir to combine and let come to a boil. Reduce heat, let simmer 20-30 minutes. Add barley or pasta, cook 5 more minutes. Stir in spinach, cook 1-2 minutes, add additional broth or water if needed. Add salt and pepper to taste, stir in balsamic vinegar. Serve with warm French bread and garnish with Parmesan cheese and fresh parsley.

Do South Magazine

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