Hearty Minestrone with Barley, Sage, and Beans

5 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
8 servings (serving size: about 1 1/3 cups)
By Micol Negrin
January 2007
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 140
  • Caloriesfromfat 16%
  • Fat 2.5g
  • Satfat 0.7g
  • Monofat 1.2g
  • Polyfat 0.4g
  • Protein 6.2g
  • Carbohydrate 23.3g
  • Fiber 5.3g
  • Cholesterol 2mg
  • Iron 1.2mg
  • Sodium 473mg
  • Calcium 51mg

How to Make It

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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Ratings & Reviews

Stasiacooks's Review

Mleigh
May 23, 2014
Love this soup! It's healthy, but also a great comfort food with the bacon and barley. It does take some prep work with chopping the veggies, but worth it.

amkolat's Review

Stasiacooks
February 13, 2012
This recipe was a lot of work with a lot of ingredients, but it was very very good.

Clobberella422's Review

Clobberella422
December 04, 2011
This is a decent soup; nothing terribly special but nice for a cold evening when you're feeling snifflly. I found the bacon didn't really add much to it, so I'd probably just leave it out if I make the soup again. I added a can of diced tomatoes for some extra flavor, and drizzled some olive oil on top along with the cheese. I think it might brighten the flavor to use some more parsley than called for and just stir it in at the end rather than boiling it.

Mleigh's Review

amkolat
March 07, 2010
This soup was surprisingly bland given the fresh herbs and bacon. I used homemade chicken stock so maybe I should have added more salt. I served this with a slice of the Irish Brown Soda Bread from the March 2010 issue. I probably won't make this soup again because it was labor intensive in terms of chopping and the flavor payoff wasn't that big.

emsam1a's Review

emsam1a
December 21, 2008
I am not a lover of minestrone. I tried this soup, and it is fantastic! The sage really gives it a wonderful flavor, and the barley thickens it and makes it taste rich. I have made it a dozen times, and it comes out consistently great every time. I have done it in the crock pot and it works well. It's nice to put a little Parmesan or Asiago on top when you serve it. Kudos!
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