Fibre-Packed Minestrone
A big pot of vegetable, bean and barley soup for the week.
- Difficulty
- Medium
- Time
- 50 min
- Makes
- 6 serves
Why people are talking about it
'Eat 30 plants a week' became a popular gut-health goal online. A minestrone can tick off a dozen in one bowl.
Why it's gut-friendly
Beans, barley and lots of different vegetables give you plenty of fibre and plant variety.
Ingredients
- 2 tbsp olive oil
- 1 onion, 2 carrots, 2 celery sticks, diced
- 2 garlic cloves
- 1 zucchini, diced
- 1 can (400 g) diced tomatoes
- 1.5 litres vegetable stock
- ½ cup (100 g) pearl barley, rinsed
- 1 can (400 g) cannellini beans, drained
- 2 cups shredded cabbage or kale
- Parmesan, basil and pepper to serve
Method
- Cook onion, carrot and celery in oil for 8 minutes.
- Add garlic and zucchini, cook 2 minutes.
- Add tomatoes, stock and barley. Simmer 30 minutes until barley is tender.
- Add beans and greens, simmer 5 more minutes. Season and serve with parmesan and basil.
Good to know
Freezes well. It thickens overnight, so add a splash of water when reheating.
Make it yours
- Swap barley for small pasta.
- Stir a spoon of pesto into each bowl.
- Use whatever veg is in season or left in the crisper.
General information only. If you have a digestive condition, food allergy or special diet, check with your doctor or dietitian.