Winter Minestrone
By
Beth Streeter
@bakeratheart
3
My 8 year old daughter who hates healthy food LOVES this soup. It's inexpensive to make. Freezes wonderfully!
Blue Ribbon Recipe
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.
Rating:
★★★★★ 3 votes5
Comments:
Serves:
10-12
Prep:
45 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
-
1 Tbspolive oil
-
4green onions chopped
-
1celery stalk chopped
-
4 ozfinely chopped deli ham
-
3large carrots chopped
-
1/2 lbkale chopped
-
1Parmesean cheese rind
-
1/2 tspsalt
-
1 dash(es)coarsely ground black pepper
-
1 cwheat berries rinsed
-
3 cwater
-
6 cchicken broth
-
1 tspbasil, dried
-
1 can(s)diced tomatoes (14 ounce can)
How to Make Winter Minestrone
- Heat oil in a large pot and add onions, celery, carrots and ham.
- Saute 10 minutes.
- Add water, broth, wheat berries, cheese rind, salt and pepper. Then bring to a boil.
- Reduce heat and simmer covered for 30 minutes or until wheat berries are tender.
- Stir in tomatoes and kale and cook until thoroughly heated.
- 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 Winter Minestrone
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Collections: Soup's On! Winter Recipes
Other Tag: Quick & Easy
