Hearty Minestrone With Barley, Sage, and Beans
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 1 teaspoon olive oil
- 2 cups onions (about 1 medium)
- 1⁄2 cup celery (about 1 stalk)
- 1⁄4 cup carrot (about 1 medium)
- 1⁄4 cup green onion (about 4)
- 2 tablespoons bacon (about 1 ounce, finely chopped)
- 1 tablespoon fresh flat-leaf parsley
- 1 tablespoon fresh sage
- 1⁄2 teaspoon fresh thyme
- 2 garlic cloves, minced
- 1 1⁄4 cups savoy cabbage
- 2 cups water
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 (14 ounce) cans chicken broth
- 1 (16 ounce) can cannellini beans, rinsed and drained
- 1 1⁄2 cups potatoes, cut into (about 1 medium)
- 1⁄2 cup pearl barley
- 2 cups green beans, cut into 1-inch pieces
directions
- Heat olive oil in a Dutch oven over medium-high heat.
- Add onion, celery, carrot, green onion, bacon, parsley, sage, thyme and garlic.
- Sauté 5 minutes.
- Add cabbage, water, salt, black pepper, chicken broth and cannellini beans; bring to a boil.
- Stir in potatoes and pearl barley.
- Reduce heat, and simmer 20 minutes or until potatoes are tender.
- Stir in green beans; cook 5 minutes.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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