Mains
Green Minestrone Soup
BY
Anjali Tiscia
Oct 7, 2024
Favourite
Ingredients
3 cavolo nero leaves, shredded
3 rainbow chard leaves, shredded
2 small garlic cloves, finely diced
1 small brown onion, finely diced
1x 400g tin cannellini beans, drained and rinsed
1 cup pearl barley
1 large zucchini, roughly diced
3 tbsp extra virgin olive oil
Boiling water
Salt, to taste
Optional: 1 parmesan rind
Grated parmesan, to serve
Pesto:
1 small garlic clove
1 large handful of fresh basil leaves
50g parmesan or pecorino cheese
50mL extra virgin olive oil + extra as needed
20g pine nuts
Method
STEP 1
Soak the pearl barley in water for at least 1 hour (overnight would be preferable), to make it more digestible, and then rinse thoroughly.
STEP 2
In a saucepan, cook the pearl barley in boiling water until tender (~30 minutes).
STEP 3
Whilst cooking the pearl barley, in a separate pot, add extra virgin olive oil and heat on medium heat.
STEP 4
Add the onion and sauté until translucent.
STEP 5
Add the garlic and sauté until golden.
STEP 6
Add the shredded cavolo nero and rainbow chard and sauté for a few minutes.
STEP 7
Add the zucchini and then cover with sufficient boiling water - how much you add will depend on how much you intend to make and whether you prefer more liquid in your soup.
STEP 8
This is optional, but you can slice off the rind of a parmesan or pecorino cheese block and add the rind to the soup for more flavour.
STEP 9
Together with the rind, add the drained and rinsed tinned cannellini beans and the cooked and drained pearl barley to the soup and cook covered for approximately 10-15 minutes.
STEP 10
In a blender, add all of the pesto ingredients and blitz, then add to the soup.
STEP 11
Remove the parmesan rind and add salt to taste.
STEP 12
Serve and top with grated parmesan cheese.
