Barley Minestrone With Pesto

• pearl barley↗1⁄2 cup

  soaded for 4 hours and drained

• green cabbage↗1 1⁄2 cups

  roughly chopped

• onion↗1

  diced

• carrot↗1

  diced

• stalk celery↗1

  diced

• zucchini1

  diced

• tomatoes↗4

  seeded and diced

• baking potato↗1

  peeled and diced

• frozen fava beans1⁄2 cup

  or substitute green peas or baby limas

• garlic clove↗1

  crushed

• vegetable stock↗4 cups

  or chicken

• fresh ground black pepper↗
• For the pesto
• fresh basil leaf↗1⁄2 - 1 cup
• garlic cloves↗2

  crushed

Step-by-step instructions

1. 1

   Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.

2. 2

   In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender.

3. 3

   To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree.

4. 4

   Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.