Hearty Minestrone Soup Recipe

Hearty Minestrone Soup Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 1 medium onion, minced
• 1 celery rib, chopped
• 1 medium large carrot, chopped
• 3 garlic cloves, minced
• 2 cups shredded cabbage
• 1 (14.5-ounce) can diced tomatoes with liquid
• 1 1/2 cups cooked or 1 can dark red kidney beans, drained and rinsed
• 1/4 cup pearl barley
• 1/4 cup split peas, picked over, rinsed and drained
• 6 cups vegetable broth or water
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion, celery, carrot and garlic
3. Cover and cook until softened, about 5 minutes
4. Stir in the cabbage, tomatoes, beans, barley and split peas
5. Add the broth, oregano and basil and salt and pepper to taste
6. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour or longer, until the vegetables are tender
7. Taste, adjusting seasonings if necessary
8. Add a bit more broth if the liquid reduces too much
9. Stir in the parsley and serve

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