Barley Minestrone

I can provide you with a recipe for barley minestrone, a substantial and nutritious dish, perfect for colder days. Here’s what you need and how to prepare it.

Ingredients

• 200 g of pearled barley
• 1 onion
• 2 carrots
• 2 stalks of celery
• 1 zucchini
• 100 g of green beans
• 2 potatoes
• 400 g of peeled tomatoes or tomato puree
• 1 and a half liters of vegetable broth
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Fresh basil or other aromatic herbs to taste (optional)

Preparation

1. Rinse the pearled barley well under running water and soak it for at least one hour.
2. In the meantime, clean and dice the vegetables (onion, carrots, celery, zucchini, green beans, and potatoes).
3. In a large pot, sauté the chopped onion in a drizzle of extra virgin olive oil until it becomes transparent.
4. Add the carrots and celery and continue to sauté for a few minutes.
5. Add the potatoes, zucchini, and green beans. Let the vegetables flavor for a few more minutes.
6. Pour the drained barley into the pot and mix well to lightly toast it.
7. Add the peeled tomatoes or tomato puree and stir.
8. Cover with vegetable broth, bring to a boil, then lower the heat and let simmer for about 30 minutes or until the barley and vegetables are cooked. Add broth if necessary during cooking.
9. Season with salt and pepper to taste and, if you like, enrich the minestrone with fresh aromatic herbs such as basil.
10. Serve the minestrone hot, with a sprinkling of grated Parmesan cheese if you like.

Curiosity

Minestrone is one of the most traditional and variable soups in Italy. Each region, and often each family, has their own version of this recipe, which can vary based on the seasonal vegetables available. The addition of barley is a way to make the dish even richer and more filling.

If you want an even more Italian touch, you can add a piece of Parmesan in the pot during cooking to enhance the flavor. Enjoy your meal!