Winter Minestrone

Delicious with focaccia bread!

Ingredients

• 3 T olive oil
• 1 large onion, finely chopped
• 1 large stalk celery, finely chopped
• 2 large cloves garlic, minced or pressed
• 1 t dry basil
• 1/2 t each dry rosemary, oregano and thyme
• 1/4 c pearl barley
• 2 medium-size thin-skinned potatoes, peeled and diced
• 2 large carrots, diced
• 8 cups chicken stock or canned chicken broth
• 1 large turnip, peeled and diced
• 1 can red or white kidney beans
• 2/3 c small shell or elbow macaroni
• 1/4 c tomato paste
• 2 c finely shredded kale leaves or green cabbage
• 1&1/2 c shredded montery jack cheese

Instructions

1. Heat oil in a 5 quart saucepan over medium heat. Add onion, celery garlic, basil, rosemary, oregano, and thyme; cook, stirring occasionally, until onion is soft about 10 minutes. Add barley, potatoes, carrots, stock, and turnip. Bring to a boil over high heat; reduce heat, cover and simmer for 20 minutes. Mix in beans and their liquid, macaroni, and tomato paste. Bring to a boil over high heat; reduceheat, cover and boil until macaroni is tender, about 15 minutes. Add kale and cook, uncovered, until kale is tender-crisp, about 5 minutes. Season to taste with salt and pepper.
2. Pass cheese at the table to sprinkle over individual servings

Sunset Soups 10/30/14