Garden Pesto Soup
Ingredients
- 1 can white kidney beans
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, minced
- 4-6 cups vegetable broth
- 1/2 cup barley, rinsed
- 1/4 cup pesto (see my previous post or comments for the recipe)
- 1 handful of kale, steamed and finely chopped
- 1/2 lemon, juiced and 1 tsp zest
- A pinch of salt, pepper & chili flakes
- 1 tbsp olive oil
Preparation
In a large pot, heat oil over medium heat and sauté onions and carrots until soft.
Add garlic and cook for another minute.
Add vegetable broth, barley, pesto, beans, kale, salt, pepper and chili flakes and bring to a soft boil.
Turn heat low and simmer for 15-20 minutes or until barley is cooked.
Finish with lemon juice and zest.
