Winter Minestrone with Barley and SageTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:84.8 kcal
Proteins:2.8 g
Fats:4.4 g
Carbohydrate:8.8 g
Fibers:1.4 g
Sugar:1.7 g
Cholesterol:3.7 mg
Sodium:119.4 mg
Calcium:13.8 mg
Energy:484 kcal
Proteins:15.8 g
Fats:25.2 g
Carbohydrate:50.1 g
Fibers:8.1 g
Sugar:9.6 g
Cholesterol:21 mg
Sodium:681.2 mg
Calcium:78.6 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
90
ml
olive oil
90
g
smoked bacon, in small pieces
1
large onion, diced
2
carrots, diced
3
green onions, white parts only, chopped
1
cloves garlic, minced
8
basil leaves, torn up
22.5
ml
chopped italian parsley
8
sage leaves
3
sprigs of thyme
3
savoy cabbage leaves, chopped
salt and freshly ground pepper
2250
ml
chicken stock
2
medium potatoes, peeled and diced
180
ml
pearl barley
375
ml
green or yellow beans, tipped and chopped
METHOD
- Heat half of the olive oil in a large soup pot. Add the bacon and cook over medium-high heat for a couple minutes, stirring often, until the fat has rendered.
- Add the onion, carrot, green onion, garlic, basil, parsley, sage and thyme and cook about 5 minutes longer, stirring often. Add the cabbage, season with salt and pepper, and cook 5 minutes longer.
- Add the chicken stock, cover and bring to a boil. Add the potato and barley and cook 10 minutes.
- Add the green or yellow beans and cook the soup 15 minutes longer, until the potato and barley are tender. Remove the sage and thyme leaves.
- Serve the minestrone hot, with the remaining olive oil drizzled over top and a grinding of freshly ground pepper.
..........
Photo (right): Organic Gardening
CHEF'S NOTES
This hearty and delicious soup from the Friulia region of northeastern Italy is easy to make, despite the daunting number of ingredients. The chopping takes a few minutes, but after that, it's simple!
