Hearty Minestrone with Barley, Sage, and Beans

Becky Luigart-Stayner

Chill the bacon to make it easier to chop finely. For a special treat, top each serving with one tablespoon grated Parmigiano-Reggiano cheese.

Yield: 8 servings (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 16%
  • Fat: 2.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.2g
  • Carbohydrate: 23.3g
  • Fiber: 5.3g
  • Cholesterol: 2mg
  • Iron: 1.2mg
  • Sodium: 473mg
  • Calcium: 51mg


  • 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


  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.
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