Barley Minestrone With Pesto

A nice, hearty soup with barley, veggies and some basil/garlic pesto. You can vary the vegetables as you wish. This soup would be delicious with some crusty bread and a salad. Prep time does not include soaking time for barley.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1⁄2 cup pearl barley (soaded for 4 hours and drained)
• 1 1⁄2 cups green cabbage, roughly chopped
• 1  onion, diced
• 1  carrot, diced
• 1  stalk celery, diced
• 1  zucchini, diced
• 4  tomatoes, seeded and diced
• 1  baking potato, peeled and diced
• 1⁄2 cup  frozen fava beans (or substitute green peas or baby limas)
• 1  garlic clove, crushed
• 4  cups  vegetable stock (or chicken)
•  fresh ground black pepper

• For the pesto

• 1⁄2-1  cup fresh basil leaf
• 2  garlic cloves, crushed

Directions

1. Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.
2. In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender.
3. To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree.
4. Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.