Barley Minestrone

Ready in 70 minutes

Serves 5 people

Ingredients

• 1 cup diced onions
• 1 ½ tsp minced garlic
• 1 cup diced zucchini
• 1 cup diced eggplant
• ½ cup diced carrots
• 5 cups vegetable or chicken stock
• 2 cup of water
• 2 cup of stew tomatoes can
• 1 ½ cups sweet potatoes
• 1 cup canned kidney beans ( rinsed and drained)
• ⅓ cup barley
• 2 ½ tsp dried basil
• 3 bay leaf
• Parsley, for garnish

Preparation

1. In a large pot add stock, tomatoes( with juice) sweet potatoes, kidney beans, barley, basil and bay leaves. Bring to a boil.
2. In a nonstick saucepan, with vegetable oil. Cook onions and garlic for 2 minutes or until softened. Add zucchini, eggplant, and carrots; cook til softened or golden, stirring occasionally.
3. Add all the ingredients into the pot. Reduce heat to medium-low; cook covered for 45 minutes.
4. Ladle soup into bowls.  Spoon a dollop of pesto and parsley for each serving.
5.