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Hearty Minestrone with Barley, Sage, and Beans

Becky Luigart-Stayner
Yield 8 servings (serving size: about 1 1/3 cups)
Chill the bacon to make it easier to chop finely. For a special treat, top each serving with one tablespoon grated Parmigiano-Reggiano cheese.

Ingredients

  • 1 teaspoon olive oil
  • 2 cups finely chopped onion (about 1 medium)
  • 1/2 cup finely chopped celery (about 1 stalk)
  • 1/4 cup finely chopped carrot (about 1 medium)
  • 1/4 cup thinly sliced green onions (about 4)
  • 2 tablespoons finely chopped applewood-smoked bacon (about 1 ounce)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 1 1/4 cups finely chopped Savoy cabbage
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (16-ounce) can cannellini beans, rinsed and drained
  • 1 1/2 cups peeled Yukon gold potato (about 1 medium), cut into (1/2-inch) cubes
  • 1/2 cup uncooked pearl barley
  • 2 cups green beans, cut into 1-inch pieces

Nutrition Information

  • calories 140
  • caloriesfromfat 16 %
  • fat 2.5 g
  • satfat 0.7 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 6.2 g
  • carbohydrate 23.3 g
  • fiber 5.3 g
  • cholesterol 2 mg
  • iron 1.2 mg
  • sodium 473 mg
  • calcium 51 mg

How to Make It

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 8 ingredients (through garlic); sauté 5 minutes. Add cabbage and next 5 ingredients (through cannellini beans); bring to a boil. Stir in potato and barley. Reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in green beans; cook 5 minutes.