Garden Minestrone
4
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 large, finely chopped
Oregano, fresh
2 tablespoon(s), chopped
Garlic
2 clove(s), crushed
Celery, Raw
2 stick(s), finely chopped
Courgette
2 medium, finely chopped
Carrots, raw
2 medium, finely chopped
Butternut Squash
100 g, finely chopped
Corn on the cob, raw
1 medium, kernels removed
Pearl barley, dry
150 g
Passata
¼ jar(s), large
Vegetable stock cube
2 cube(s), 1.5 litres
Cannellini Beans, cooked
1 can(s), large, drained
Kale, raw
1 portion(s), medium
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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