Winter Barley Minestrone
with white beans / crusty bread
A bowl of vegetable-packed minestrone is the perfect cozy meal for cold winter months. Our version, which we last featured in 2020, gets a seasonal twist with root vegetables and cooked barley leftover from Monday.
Smarts: 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.
- 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
- Bread, any crusty variety, for serving - 1 small loaf
- 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 Monday) - 1 cup
- Lemon juice - 2 tsp
- Cheese, parmesan (opt) - 1 oz , grated
Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 3 days ahead)
Beans - Drain and rinse.
Bread - Slice bread if not already sliced.
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.
Add white parts of green onions, garlic, miso, oregano, and thyme. Saute until spices are fragrant, ~2 minutes.
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.
Remove lid and stir in cooked barley and beans. Continue cooking until everything is heated through.
Stir lemon juice into soup and season with some salt and pepper. Discard bay leaves.
Ladle soup into bowls. Top with green parts of green onions and some parmesan cheese, if you’d like. Enjoy with crusty bread on the side.