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Garden vegetable minestrone soup

Garden minestrone soup

4
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Moderate

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Fresh oregano

2 tbs, finely chopped

Garlic

2 clove(s), crushed

Celery

2 stick(s), finely chopped

Zucchini

2 small, finely chopped

Carrot(s)

2 medium, finely chopped

Yellow patty pan squash

4 individual, finely chopped

Corn

1 cob(s), large, kernels removed

Pearl barley

¾ cup(s), (150g)

Tomato passata

700 g

Vegetable stock, liquid, salt-reduced

6 cup(s), (1.5L)

Canned cannellini beans, rinsed, drained

1 400g can, (1 x 400g can)

Kale

2 cup(s), (½ bunch), torn

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 3–4 minutes or until softened. Add oregano and garlic and cook for 1 minute. Add celery, zucchini, carrot, squash and corn and cook, stirring, for 5 minutes or until vegetables start to soften. Add barley and cook, stirring for 2–3 minutes or until barley is coated.
  2. Add passata and stock and bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes.
  3. Add beans and simmer, uncovered, for 10 minutes or until barley is tender. Remove from heat. Stir in kale to serve.

Notes

Add it: ¼ cup (20g) finely grated parmesan cheese (contains dairy) and fresh flat-leaf parsley (finely chopped) to serve. Swap it: Pearl barley for a 400g can brown lentils (rinsed, drained).

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