Winter Minestrone with Barley and Sage Recipe
Winter Minestrone with Barley and Sage
Flavors of Italy
Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: 45 minutes

Difficulty: Easy
Chef's Note
This hearty and delicious soup from the Friulia region of northeastern Italy is easy to make, despite the daunting number of ingredients. The chopping takes a few minutes, but after that, it's simple!
For 6 servings

- 90 ml (6 tbsp.) olive oil
- 90 g (3 oz.) smoked bacon, in small pieces
- 1 large onion, diced
- 2 carrots, diced
- 3 green onions, white parts only, chopped
- 1-2 cloves garlic, minced
- 8 basil leaves, torn up
- 1 1/2 tbsp. chopped Italian parsley
- 8 sage leaves
- 3 sprigs of thyme
- 3 Savoy cabbage leaves, chopped
- Salt and freshly ground pepper
- 2.25 liters (9 cups) chicken stock
- 2 medium potatoes, peeled and diced
- 180 ml (3/4 cup) pearl barley
- 375 ml (1 1/2 cups) green or yellow beans, tipped and chopped
  1. Heat half of the olive oil in a large soup pot. Add the bacon and cook over medium-high heat for a couple minutes, stirring often, until the fat has rendered.
  2. Add the onion, carrot, green onion, garlic, basil, parsley, sage and thyme and cook about 5 minutes longer, stirring often. Add the cabbage, season with salt and pepper, and cook 5 minutes longer.
  3. Add the chicken stock, cover and bring to a boil. Add the potato and barley and cook 10 minutes.
  4. Add the green or yellow beans and cook the soup 15 minutes longer, until the potato and barley are tender. Remove the sage and thyme leaves.
  5. Serve the minestrone hot, with the remaining olive oil drizzled over top and a grinding of freshly ground pepper.

Photo (right): Organic Gardening

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