Sharon's Minestrone
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 6 | slices |
bacon
|
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
chopped |
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 1 | cup |
tomato juice
|
|
| 14 | ounces |
red kidney beans
drained |
|
| 2 | teaspoons |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
| 1 | cup |
pearl barley
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 6 | slices |
bacon
|
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 237 | ml |
tomato juice
|
|
| 404.6 | ml/g |
red kidney beans
drained |
|
| 1E+1 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
| 237 | ml |
pearl barley
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a large saucepan, sauté onions and garlic in vegetable oil.
In a small frying pan, cook bacon, drain off fat and cut bacon into small pieces.
(To save a step, I cut the bacon into bite size chunks first and then cook them in the same pot that the soup is going to be in. Gives it a bit more flavour. Just drain off excess fat).
To the saucepans, add bacon, celery, carrots, beef stock and tomato juice; cook until vegetables are just tender, about 10 minutes.
Add the rest of the ingredients and cook until barley is tender, about 20 to 30 minutes.
