Spring Vegetable and Barley Soup with Pesto — NuCook

Name: Spring Vegetable and Barley Soup with Pesto — NuCook
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil, plus extra for serving; 1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly; 1 fennel bulb, cored and cut into ½ inch pieces; 1 teaspoon kosher table salt; 1 bay leaf; 4 cups water; 3 cups low-sodium chicken broth; 2 garlic cloves, peeled and smashed; 4 sprigs fresh thyme or ½ teaspoon dried; ½ cup pearl barley; 1 Parmesan or Pecorino cheese rind; 6 ounces zucchini, cut into ½ inch dice; 6 ounces asparagus, trimmed and sliced into 1/2-inch pieces (1 ½ cups); 1 cup fresh or frozen peas; 5 ounces baby kale; 2 - 4 tablespoons pesto (recipe below) or store-bought pesto and grated Parmesan for serving; Freshly ground black pepper

Instructions

Serves 4 to 6 Nutrition per serving (if serving 4)– calories: 226, fat: 11g (saturated fat: 2g), carbohydrates: 23g, protein: 8g, fiber: 10g, sugar: 9g, sodium: 413mg Feel free to customize this soup. You can swap out broccoli for the asparagus, baby spinach, and swiss chard. Farro would make a g

Updated at: Wed, 16 Aug 2023 18:24:02 GMT