Minestrone soup is one of my favorites and today's recipe is an even healthier version since it includes barley. It comes from the current issue of DIABETIC COOKING.
30 MINUTE MINESTRONE WITH BARLEY
1 tsp.olive oil
1 red onion. chopped
1 carrot, diced
1 zucchini, diced
1 stalk celery, diced
1 clove garlic, minced
2 c. low-sodium chicken or vegetable broth
1 can(about 14 oz.) no-salt-added fire-roasted diced tomatoes
1 c. cooked pearl barley
1/4 c. chopped, fresh Italian parsley
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
6 tbsp. grated Parmesan cheese
1.Heat oil in large saucepan over medium-high heat. Add onion, carrot,zucchini, celery, and garlic; cook and stir 7 minutes.
2.Add broth, tomatoes, barley, parsley, oregano, salt, and pepper to saucepan. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15-20 minutes or until vegetables are tender and soup is thickened.
3.Ladle soup into bowls; top each serving with 1 tbsp. cheese.
No comments:
Post a Comment