Add the pearled barley, garbanzo beans, adzuki beans, kidney beans, whole peeled tomatoes (crushed by hand), vegetable stock, and salt to the pot.
4 Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the barley and vegetables are tender.
5 Remove the bay leaf. Stir in the red wine, tamari soy sauce, and Parmesan cheese. Adjust seasoning with additional salt if needed. Serve warm.
Servings 4 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 65.2mg3%
- Total Carbohydrate 61.6g21%
- Dietary Fiber 17.5g70%
- Sugars 18.6g
- Protein 16.5g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
minestrone, italian, soup, vegetarian, vegan, beans, barley, garbanzo, kidney, adzuki, tomato, carrot, celery, comfort food, meal prep, hearty, plant-based, one-pot, winter, herbs