Garden minestrone soup
4
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
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.
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