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Week of 1/6/20

Winter Barley Minestrone
with white beans / carrots / turnips

Active: 30 Total: 30
Original GF Paleo Vegetarian
Winter Barley Minestrone
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.
Dependency
Chicken Shawarma Barley Bowl
Tags
One Pot, Low Calorie, Freezer Friendly, Quick and Easy, Dependent Meal Pairs
Proteins
Beans, white/cannellini
Cuisines
American
Save recipe
90

Ingredients

Metric
Servings:
4
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

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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