Barley Minestrone

Barley Minestrone
Photo by Scott Phillips


  • 2 Tbs. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 cups large diced Savoy cabbage
  • 2 large sprigs fresh rosemary
  • ¼ cup medium diced celery
  • 1 14-½-ounce can diced tomatoes, with their juices
  • 1 cup rinsed and drained canned kidney beans
  • + 9 more ingredients
    • 1 cup medium diced yellow onion
    • ½ cup pearl barley, rinsed
    • Kosher salt
    • Freshly grated Parmigiano Reggiano for serving
    • ¼ cup finely diced pancetta (about 1 ounce)
    • 2-inch square Parmigiano-Reggiano rind (optional)
    • 1 cup sliced carrot (¼ inch thick)
    • 2 quarts homemade or low-salt chicken broth
    • Freshly ground black pepper

Heat the oil in a heavy 6-quart or larger pot over medium heat. Add the pancetta and cook, stirring frequently, until it becomes ever so slightly golden, 2 to 3 min. Add the cabbage, onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 6 min. A...

View full recipe at Fine Cooking


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