Red Bean Minestrone Soup
This rich kidney bean soup's tomato base pairs well with cheesy french bread toast.
Servings: 6
Calories: 246kcal
Cost: $7
Ingredients
- 1 c onion, chopped
- 1 c carrots, chopped
- 1 c celery, chopped
- 2 T olive oil
- 2 garlic cloves, chopped
- 4 c water
- ½ c barley
- 1 bay leaf
- 1 t salt
- ⅛ t pepper
- 1 28-oz can diced tomatoes
- 1 15-oz can dark red kidney beans, rinsed & drained
- ½ c parmesan romano cheese, grated
Instructions
- Warm oil in large pot, sautee onion, carrot, celery on medium heat about 10 minutes. Add garlic reduce heat to low, stirring for one minute
- Add water, barley, bay leaf, salt and pepper. Bring it to a boil, then reduce heat and simmer, covered, 30 - 40 minutes. Add tomatoes and beans and cook under cover until it begins to simmer again (about 10 minutes).
- Stir in cheese, and adjust seasoning to taste. Serve immediately with cheesy toast.