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Blue Zone Minestrone Soup

Blue Zone Minestrone Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup chopped green beans
  • 1 (15 oz) can diced tomatoes
  • 6 cups vegetable broth
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • ½ cup pearl barley
  • ½ cup whole wheat ditalini pasta
  • 2 cups packed fresh spinach
  • Salt and black pepper to taste
  • Prepared basil pesto for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt; cook until softened, 5 to 7 minutes. Stir in garlic, zucchini, and green beans; cook 2 minutes.
  2. Add tomatoes with their juices, broth, cannellini beans, and barley. Season with pepper and a little salt. Bring to a boil, then reduce heat and simmer, partially covered, until barley is tender, 20 to 25 minutes.
  3. Stir in pasta and spinach. Simmer, uncovered, until pasta is al dente, 8 to 10 minutes. Adjust thickness with a splash of water if needed.
  4. Ladle into bowls and top each with a spoonful of pesto. Serve immediately.

Notes

If you plan on having leftovers, cook the pasta separately and add it to each bowl. The soup base freezes well without the pasta and greens. Let the soup cool before refrigerating, and add a little liquid when reheating since it thickens as it sits.