There's nothing better than soup on a cold day, and this minestrone recipe will warm ya right up! It has a wonderful balance of flavors and textures with the sweetness of the carrots and tomatoes, the saltiness of the ham and cheese, the freshness of the kale and herbs, and the chewiness of wheat berries. My 8 haveyear haveold daughter, who hates healthy food, LOVES this soup. It is inexpensive to make and freezes wonderfully.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Vegetable Soup Yield: 6 Servings
Ingredients :
- 1 tablespoon(s) olive oil
- 4 stalk(s) green onions, chopped
- 1 stalk(s) celery, chopped
- 4 ounce(s) deli ham, finely chopped
- 3 large carrots, chopped
- 1/2 pound(s) kale, chopped
- 1 - Parmesan cheese rind
- 1/2 teaspoon(s) salt
- 1 dash(es) coarsely ground black pepper
- 1 cup(s) wheat berries, rinsed
- 3 cup(s) water
- 6 cup(s) chicken broth
- 1 teaspoon(s) dried basil
- 1 can(s) diced tomatoes (14 oz)
Intructions :
- Heat oil in a large pot. Add onions, celery, carrots, and ham. Saute for 10 minutes
- Add water, broth, wheat berries, cheese rind, salt and pepper. Then bring to a boil
- Reduce heat. Simmer, covered, for 30 minutes or until wheat berries are tender
- Stir in tomatoes and kale. Cook until thoroughly heated
- Just a note, if you have kidney beans or other veggies that need to be used, add them. If you can't find wheat berries, use barley instead. Enjoy!
Rated 5/5 based on 67 Reviews
Keyword : recipe-American-Vegetable Soup-Stove Top