Hearty Minestrone Soup with Barley, Sage, and Beans

By ryanmmurano

Hearty Minestrone Soup with Barley, Sage, and Beans
Ingredients
  • 1 teaspoon olive oil

  • 2 cups finely chopped onion (about 1 medium)

  • 1/2 cup finely chopped celery (about 1 stalk)

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

  • 1/4 cup thinly sliced green onions (about 4)

  • 2 tablespoons finely chopped applewood-smoked bacon (about 1 ounce)

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1 tablespoon chopped fresh sage

  • 1/2 teaspoon chopped fresh thyme

  • 2 garlic cloves, minced

  • 1 1/4 cups finely chopped Savoy cabbage

  • 2 cups water

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 (14-ounce) cans fat-free, less-sodium chicken broth

  • 1 (16-ounce) can cannellini beans, rinsed and 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

Directions
  1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 8 ingredients (through the garlic); sauté 5 minutes.

  2. Add cabbage and next 5 ingredients (through cannellini beans); bring to a boil.

  3. Stir in potato and barley. Reduce heat, and simmer 20 minutes or until potatoes are tender.

  4. Stir in green beans; cook 5 minutes.


Nutritional Facts

Servings
8
Calories - 140
Carbohydrates - 23g
Saturated Fat - 1g
Protein - 6g
Sodium - 473mg
Dietary Fiber - 5g
Cholesterol - 2mg
Iron - 1mg
Calcium - 51mg

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