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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain. | 2. In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender. | 3. To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree. | 4. Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pearl barley	1/2	cup	soaded drained	-	-	-	-
green cabbage	1 1/2	cups	chopped	-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
carrot	1		diced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
zucchini	1		diced	33.32	6.0956	2.3716	0.6272
tomato	4		seeded diced	160.8396	34.7592	7.8633	1.7871
baking potato	1		peeled diced	-	-	-	-
fava bean	1/2	cup		255.75	43.7175	19.59	1.1475
garlic clove	1		crushed	-	-	-	-
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
black pepper			ground	-	-	-	-
basil leaf	1/2 - 1	cup		-	-	-	-
garlic clove	2		crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.