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Winter Minestrone with Barley and Sage Recipe
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!
Ingredients
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
Method
- 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.
- 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.
- Add the chicken stock, cover and bring to a boil. Add the potato and barley and cook 10 minutes.
- 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.
- Serve the minestrone hot, with the remaining olive oil drizzled over top and a grinding of freshly ground pepper.
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Photo (right): Organic Gardening
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