White Winter Minestrone Soup
Description
Beans are so healthy for you and you will love them in this wonderful soup. You also get plenty of veggies, barley and seasonings that make this the perfect comfort food. Leftover soup the next day is even better!
Ingredients
3 T. olive oil
2 cloves garlic, chopped
1 medium onion, chopped
3 carrots, cut into a large, ½ inch dice
1 stick celery, cut into ½ inch slices
1/2 t. dried sage
1 sprig thyme, chopped
1 bay leaf
1/3 c. hulled pearl barley
1/2 small head Savoy cabbage, washed, cored and cubed (about 1 lb.)
2 T. flat-leaf parsley, chopped
Parmesan cheese rind, plus more cheese for grating
6-8 c. chicken, veggie, or beef stock or water, or to taste
14 oz. water-cooked Cannellini or Great Northern beans, drained and rinsed or 2 cups home-cooked Northern or Cannellini beans in their broth
salt, to taste
freshly ground black pepper, to taste
Directions
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Wash and prepare the vegetables.
Heat olive oil in a large saucepan, Dutch oven or soup pot on medium-high heat; add garlic. Saute until it turns a light gold.
Add onions, carrots, celery, sage, thyme, and bay leaf. Saute 1 minute. Cover; turn heat to medium-low. Sweat veggies about 10 minutes, until softened. Stir occasionally so they don't stick and burn.
Add the pearl barley and cabbage; mix well with the other veggies. Cover; sweat 3-5 minutes or until cabbage begins to soften. Add parsley; cook 1 minute or so. Add stock and Parmesan rind; bring soup to a boil over a high heat. Cover; turn temperature to low; simmer gently 25 minutes, or until the barley is nearly cooked.
Add the beans. If home cooked, add their liquid in as well; bring back to a simmer. Cover; cook 10 minutes. Discard bay leaf.
Dice the Parmesan cheese rind; return it to the pot. Adjust seasonings; grind black pepper to taste, on top.
Garnish with freshly grated Parmesan cheese and a drizzle of good quality olive oil.
Serve with crusty bread, if desired.
Serves 6-8