Colored minestrone with pearl barley and green pesto
4 servings
190 minutes
Colorful minestrone with pearl barley and green pesto is a vibrant embodiment of Italian cuisine, blending traditions and fresh seasonal ingredients. This soup originated in regions of Italy where minestrone is made from available vegetables, creating a harmony of flavors. Velvety pearl barley adds richness to the dish, while fresh basil and pine nut pesto brings a delicate nutty note. Tomatoes, sweet peppers, and cauliflower make the minestrone colorful and rich in vitamins. After steeping, the flavor deepens further, allowing the ingredients to unfold. Serving with a spoonful of aromatic pesto and grated Parmesan makes each portion special. This soup is perfect as a light yet nutritious dish for lunch or dinner, creating an atmosphere of coziness and home warmth.
1
Soak the pearl barley in cold water for 10 hours.
2
The next day, finely chop the carrot, onion, and celery stalk. In a large soup pot, pour olive oil and add the chopped vegetables. Sauté for 5-7 minutes.
- Olive oil: 4 tablespoons
- Carrot: 2 pieces
- Onion: 1 piece
- Celery stalk: 2 pieces
3
Rinse the pearl barley well and send it to the pot with the vegetables. Stir for a few minutes and then pour in warm bottled water, add salt and a bay leaf, cover with a lid and cook for 30 minutes. During this time, break the cauliflower into small florets, cut the bell pepper into small squares, slice the zucchini lengthwise and then into thin slices, blanch the tomatoes in boiling water, peel them and cut into cubes.
- Pearl barley: 150 g
- Coarse salt: pinch
- Bay leaf: 3 pieces
- Cauliflower: 200 g
- Red sweet pepper: 0.5 piece
- Yellow bell pepper: 0.5 piece
- Green bell pepper: 0.5 piece
- Zucchini: 1 piece
- Tomatoes: 2 pieces
4
When the pearl barley is almost ready, add the chopped vegetables and cook for another 15 minutes. Season with pepper and let it steep for at least a couple of hours. This way, the soup will gain flavor and aroma.
- Freshly ground black pepper: 0.3 teaspoon
5
For the pesto, blend all ingredients except for the parmesan until smooth. Season with salt and stir in grated parmesan.
- Green basil: 1 bunch
- Garlic: 2 cloves
- Pine nuts: 2 tablespoons
- Coarse salt: pinch
- Parmesan cheese: 50 g
6
Before serving each bowl of minestrone, add a spoonful of pesto and sprinkle grated parmesan on top.
- Parmesan cheese: 50 g