Barley Minestrone With Pesto

• 1/2 cup pearl barley (soaded for 4 hours and drained)
• 1 1/2 cups green cabbage, roughly chopped
• 1 onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 zucchini, diced
• 4 tomatoes, seeded and diced
• 1 baking potato, peeled and diced
• 1/2 cup frozen fava beans (or substitute green peas or baby limas)
• 1 garlic clove, crushed
• 4 cups vegetable stock (or chicken)
• fresh ground black pepper
• For the pesto
• 1/2 - 1 cup fresh basil leaf
• 2 garlic cloves, crushed

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.

pearl barley, green cabbage, onion, carrot, celery, zucchini, tomatoes, baking potato, frozen fava beans, garlic, vegetable stock, fresh ground black pepper, pesto, fresh basil leaf, garlic

Taken from www.food.com/recipe/barley-minestrone-with-pesto-467394 (may not work)