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    You are in: Home / Recipes / Barley Minestrone With Pesto Recipe
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    Barley Minestrone With Pesto

    Average Rating:

    3 Total Reviews

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    • on May 01, 2012

      What a nice soup and you can make it in a flash. I had not soaked my barley so I just rinsed it and put it in the rice cooker to cook while I did the prep of the rest of the ingredients. I did saute the hard veggies for a few minutes in just a splash of olive oil, I think that really enhances the flavor of the vegetables. I also added a bay leaf as I think all vegetable soups benefit from bay. I would not use cabbage again, I did not care for it. I would rather add some spinach. Barley is such a great grain and it works very nicely with the rest. This soup is vegan but I am not so I used some pesto I had which was made with cheese and also topped the soup with big curls of shaved parmesan as a garnish.

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    • on December 15, 2011

      We really enjoyed this thanks and it filled my family up. The pesto really make it for us.

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    • on November 06, 2011

      Another winner thanks Nancy! I made this for our lunch and we both thoroughly enjoyed it and could feel it doing us good! I made a couple of little changes-used a can of whole tomatoes (which I diced) and three tablespoons of Lighter Basil Pesto to use it up. Otherwise I stuck to the very simple recipe. Thanks for posting, I'll be making this one again.

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    Nutritional Facts for Barley Minestrone With Pesto

    Serving Size: 1 (338 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.4
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 39.6 mg
    Total Carbohydrate 43.4 g
    Dietary Fiber 9.4 g
    Sugars 8.2 g
    Protein 7.5 g

    The following items or measurements are not included:

    vegetable stock


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