Winter Minestrone

Beth Streeter

By
@bakeratheart

My 8 year old daughter who hates healthy food LOVES this soup. It's inexpensive to make. Freezes wonderfully!


Featured Pinch Tips Video

Comments:

Serves:

10-12

Prep:

45 Min

Cook:

45 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
There's nothing better than soup on a cold day ... and this recipe will warm ya right up! The Test Kitchen smelled wonderful while this was simmering. I had a hard time finding wheat berries, so I used barley. It did seem to thicken up a bit, so I added two more cups of the chicken stock. Keep that in mind if you make this substitution.

Ingredients

1 Tbsp
olive oil
4
green onions chopped
1
celery stalk chopped
4 oz
finely chopped deli ham
3
large carrots chopped
1/2 lb
kale chopped
1
parmesean cheese rind
1/2 tsp
salt
1 dash(es)
coarsely ground black pepper
1 c
wheat berries rinsed
3 c
water
6 c
chicken broth
1 tsp
basil, dried
1 can(s)
diced tomatoes (14 ounce can)

Directions Step-By-Step

1
Heat oil in a large pot and add onions, celery, carrots and ham.
2
Saute 10 minutes.
3
Add water, broth, wheat berries, cheese rind, salt and pepper. Then bring to a boil.
4
Reduce heat and simmer covered for 30 minutes or until wheat berries are tender.
5
Stir in tomatoes and kale and cook until thoroughly heated.
6
Just a note, if you have kidney beans or other veggies that need to be used up add them in. If you can't find wheat berries use barley instead. Enjoy!

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Collections: Soup's On!, Winter Recipes
Other Tag: Quick & Easy