Barley Minestrone With Pesto Recipes

Steps:

• Cook 1 cup quick-cooking barley as the label directs; transfer to a bowl. Pulse 2 cups parsley, 2 tablespoons each olive oil and toasted pine nuts, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt in a food processor until smooth. Add to the barley along with 2 more tablespoons toasted pine nuts and 1 tablespoon lemon juice; toss.

Steps:

• Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.
• 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.
• 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.
• Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.

Steps:

• Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
• Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
• Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
• Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.

Steps:

• Heat 5 to 6 quart Dutch oven over medium high heat until hot. Add barley and cook 3-4 minutes until toasted and fragrant, stirring constantly. Transfer to bowl and set aside.
• In same Dutch oven heat oil over med-high heat until hot. Add cabbage, carrots, celery and onion and cook 8-10 minutes until veggies are tender and lightly browned. Stir occasionally.
• Add garlic and cook 30 seconds. Stir in barley water, broth tomatoes, and 1/4 tsp salt. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, 25 minutes.
• Stir zucchini and beans into mixture. Increase heat to medium and cook covered 10-15 minutes longer or until all veggies are tender.
• Top with pesto, cheese, or sour cream.