Colorful Minestrone with Barley and Green Pesto
⏳ Time
3 hours 10 minutes + 10 hours
🥕 Ingredients
18
🍽️ Servings
4
Description
Colorful minestrone with barley and green pesto
Ingredients
- Olive Oil - 4 tablespoons
- Coarse Salt - a pinch
- Barley - 5.3 oz
- Carrots - 2 pieces
- Onion - 1 piece
- Celery stalk - 2 pieces
- Bay leaves - 3 pieces
- Cauliflower - 7.1 oz
- Red Bell Pepper - ½ piece
- Yellow bell pepper - ½ piece
- Green Bell Pepper - ½ piece
- Zucchini - 1 piece
- Tomatoes - 2 pieces
- Freshly ground black pepper - ¼ teaspoon
- Parmesan Cheese - 1.8 oz
- Fresh Basil - 1 bunch
- Garlic - 2 cloves
- Pine nuts - 2 tablespoons
Step by Step guide
Step 1
Soak the barley in cold water for 10 hours.
Step 2
The next day, finely chop the carrots, onion, and celery stalk. In a large soup pot, pour in the olive oil and add the chopped vegetables. Sauté for 5-7 minutes.
Step 3
Rinse the barley well and add it to the pot with the vegetables. Stir for a few minutes, then pour in warm bottled water, add salt and bay leaves, cover, and cook for 30 minutes. During this time, break the cauliflower into small florets, cut the bell peppers into small cubes, slice the zucchini lengthwise and then into thin slices, blanch the tomatoes in boiling water, peel them, and cut into cubes.
Step 4
When the barley is almost ready, add the chopped vegetables and cook for another 15 minutes. Season with pepper and let it steep for at least a couple of hours. This way, the soup will absorb flavor and aroma.
Step 5
For the pesto, blend all the ingredients except the parmesan in a blender until smooth. Season with salt and stir in the finely grated parmesan.
Step 6
Before serving, add a spoonful of pesto to each bowl of minestrone and sprinkle with grated parmesan on top.
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