This filling Italian style soup is full of veggies and gets a little added protein and fiber from the kidney beans and barley. You can also make this minestrone vegan if you omit the parmesan cheese. The thing I like best about this soup is that once you add the beans and barley, you can walk away from it and just let it simmer for as long as you like until you are ready to eat it. The barley will not get mushy and the beans will stay in tact. Minestrone is hearty enough to have on its own or you can pair it with some light bread and a simple salad for a more complete meal.

• Ingredients
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 large carrots, diced
• 4 celery stalks, diced
• 1 teaspoon seasoning salt
• Fresh pepper to taste
• 1 teaspoon oregano
• 1 can diced tomatoes, with juice
• 8 cups vegetable stock
• 1/3 cup pearl barley
• 1 540 ml can kidney beans, rinsed, drained
• 2 cups spinach, chopped
• 1/2 cup grated parmesan cheese (optional)
• Fresh parsley for garnish

Directions:

In a large pot, heat the olive oil over medium-low heat and add the barley, onions, garlic, carrots, and celery. Stir to combine and add the salt and pepper. Continue cooking, occasionally stirring, until the veggies are tender, approx 10 minutes. Next add the oregano, tomatoes, stock, beans and spinach and stir. Cover and reduce the heat to simmer and cook until the barley is tender, approx 20 minutes, or allow to simmer up to 2 hours. Ladle into individual bowls and top with parmesan cheese (if using) and fresh parsley.