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Minestrone Soup with Barley and Pesto
Source: dLife

A healthy and hearty soup made with potatoes, barley, fresh vegetables, and seasoning.

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 152.2
Total Carbs 23.5 g
Dietary Fiber 5.4 g
Sugars 4.1 g
Total Fat 3.5 g
Saturated Fat 0.9 g
Unsaturated Fat 0.2 g
Potassium 416.7 mg
Protein 8.0 g
Sodium 136.3 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Spray a large nonstick pan with nonstick cooking spray and sauté onions and garlic over medium high heat until soft, about 2 minutes.
  2. Add in the zucchini, eggplant, and carrots, cook for 5 minutes stirring as needed.
  3. Add in the chicken broth, tomatoes and juice, potatoes, kidney beans, barley, basil, and bay leaf.
  4. Cook to a boil while breaking the tomatoes with the back of a fork or spoon.
  5. Lower to medium low heat and cook, covered until barley is tender, about 45 minutes.
  6. Spoon into bowls and place a dollop of pesto into the center of the bowl, sprinkle with cheese.

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