Winter Minestrone Soup

Winter Minestrone Soup

Hearty kale and chewy barley add great textures to this vegetable soup.

You can use almost any vegetable lingering in your fridge to make this soup (although we might skip broccoli and cauliflower). It’s great with a can of white beans thrown in, too. The hearty kale stands up to the wheatberries, but you can use almost any green. You also can use barley in place of the wheatberries. Look for wheatberries next to the grains in the supermarket. Makes 16 cups.

55 min Prep: 10 min Cook: 45 min
Serves: 8 Save

Ingredients (17)

  • 1 T Extra Virgin Olive Oil
  • 4 Green Onions
  • ½ Red Onion
  • or ½ White Onion
  • 1 Celery Stalk
  • 3 Carrots
  • 4 oz Deli Ham, Sliced
  • 3 cup Low Sodium Chicken Broth
  • 1 cup Wheat Berries
  • 1 Parmigiano Regianno Cheese Rind (optional)
  • 2 Dried Bay Leaves
  • or 2 Fresh Bay Leaves
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 14 oz Canned Diced Tomatoes with Basil
  • 1 lb Kale
  • 4 Pita Bread Rounds


Learn how to make this recipe at Relish