Barley Minestrone

Barley Minestrone
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network