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Winter Barley Minestrone
with white beans / carrots / turnips

Active: 30 minTotal: 30 min

A bowl of vegetable-packed minestrone is the perfect cozy meal for cold winter months. This one gets a seasonal twist with root vegetables and cooked barley leftover from Tuesday.
Smarts #1: Miso paste gives this soup a rich, savory flavor. This Japanese ingredient doesn't only add flavor to Asian recipes - it's a great "secret" ingredient to stir into soups.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

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Ingredients

Servings:
4
Metric
Winter Barley Minestrone:
  • Onions, medium - 1, chopped
  • Carrots - 12 oz, chopped
  • Turnips - 6 oz, chopped (sub rutabaga or potatoes)
  • Garlic - 3 cloves, chopped
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Beans, cannellini or other white (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, olive - 1 Tbsp
  • Miso paste - 1 Tbsp
  • Oregano, dried - 1/2 tsp
  • Thyme, dried - 1/2 tsp
  • Stock, any type - 5 cups
  • Tomatoes, petite diced (14 oz / 397 g) - 1 can
  • Bay leaves - 1
  • Cooked Pearl Barley (leftover from Tuesday) - 1 cup
  • Lemon juice - 2 tsp
  • Parmesan cheese (opt) - 1 oz, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Onions / Carrots / Turnips / Garlic - Prep as directed. Combine onions, carrots, and turnips. Store garlic separately. (Can be done up to 5 days ahead)
  2. Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 3 days ahead)
  3. Beans - Drain and rinse.

Make

  1. Heat a Dutch oven with oil over medium heat. Add onions, carrots, and turnips to heated oil with some salt. Saute until onions are starting to soften, 3 to 4 minutes.
  2. Add white parts of green onions, garlic, miso, oregano, and thyme. Saute until spices are fragrant, ~2 minutes.
  3. Add stock, tomatoes (including liquid), and bay leaves to pan. Bring to a simmer. Cover with a lid and simmer until turnips are tender, 10 to 15 minutes.
  4. Remove lid and stir in cooked barley and beans. Continue cooking until everything is heated through.
  5. Stir lemon juice into soup and season with some salt and pepper. Discard bay leaves.
  6. Ladle soup into bowls. Top with green parts of green onions and some parmesan cheese, if you’d like. Enjoy!

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Reviews

This meal has 47 reviews

I really liked the flavor of this soup. I used soy sauce in place of the miso and a can of diced tomatoes with green chiles because that's what I had on hand. It gave the soup a little bit of heat which I liked.

By: Caitlin
Posted: Jan 19, 2020
Diet: Original

This was very good and flavorful. I enjoyed it true to the recipe the first go round and added some andouille sausage for extra protein when we had the leftovers.

By: Melanie
Posted: Jan 19, 2020
Diet: Original

This was pretty good. I'm glad I made extra to freeze. I subbed potatoes for turnips because that's what I had in this week's CSA box.

By: Jamie
Posted: Jan 17, 2020
Diet: Original

I liked this, but wasn't wowed by it. The miso paste was a good addition, but overall it was a little bland for me.

By: Scott
Posted: Jan 15, 2020
Diet: Original

It was alright.

By: Laura
Posted: Jan 15, 2020
Diet: Gluten-free

Really good considering I am not the biggest fan of tomato-based soups. The miso, mushroom, and turnips made it very interesting. I made 8 portions so lots of leftovers and very freezer-friendly.

By: Victoria
Posted: Jan 14, 2020
Diet: Paleo