Barley Minestrone-on the plate closeup

Barley Minestrone Medley, my Soup for the Soul

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 8 people 1x
  • Category: Soup, Vegetarian
  • Method: Stove top
  • Cuisine: Italian


Barley Minestrone Medley, my Soup for the Soul!  Why let things in the fridge and pantry go to waste when you can cook up a soup that has lots of vitamins and minerals, flavor and texture, and looks delightful. This soup is inspired by memories growing up and those cold winter days. The relief smelling the aroma of a good minestrone simmering away in our Italian kitchen. Let’s make it together!


The veggies:

  • 1 yellow onion, chopped fine
  • 2 large potatoes peeled and diced
  • 3 medium carrots, peeled and diced
  • 2 stalks of celery, washed and diced
  • 1/2 cup Acorn squash cored, peeled, and  diced
  • 2 parsnips, peeled and diced
  • 1 x 450 ml can of mixed beans
  • A bundle of rapini, washed and cleaned
  • 1/2 cup of peas


  • 2 bay leaves
  • Pinch of red chili flakes
  • Pinch of dried rosemary and oregano
  • 4 Tbsp e.v.o. oil
  • 1 tsp each salt, pepper, onion powder, garlic powder, paprika

The liquid:

  • 9 cups of vegetable stock
  • 1 cup water


  • 2 Tbsp chopped fresh parsley
  • 1/2 cup grated Parmigiano Reggiano
  • Drizzling of e.v.o. oil



  1. Bring a large pot of water on boil.
  2. Take the cleaned and drained rapini and place it into a pot of boiling water. Blanche for 10 minutes then drain and set aside to cool.


  1. In a large crock pot heat up olive oil, chili flakes, and garlic.
  2. Toss in diced vegetables and bay leaves, excluding the rapini, beans, and peas. Saute on medium heat for 15 minutes.
  3. Add in beans and saute on medium heat for another 10 minutes.
  4. Season with all the spices, stir and mix until seasoning is well incorporated.
  5. Toss in the barley and get it all coated with the flavors and oil of the mixture.

Broth Time:

  1. Pour in all the broth and stir frequently. Bring heat to a low and simmer for 20 minutes or until potatoes are fork-tender.
  2. Take a knife or pair of scissors and cut up blanched rapini. Throw into the simmering pot of minestrone.
  3. Also throw in peas and let simmer for another 5 minutes.
  4. If the minestrone is too thick add in the water and stir and let simmer a bit more.


  1. Ladle soup into bowls. Sprinkle with chopped parsley and grated Parmigiano.
  2. Finish with a drizzle of e.v.o. oil.
  3. Ready to serve.



  1. As far as the vegetables, you can use what is in your fridge. Minestrone is just a combination of vegetables.
  2. Make sure to stir frequently as the barley has a tendency  of staying and sticking to the bottom. As a result, this will prevent it from burning and ruining the whole pot of soup.
  3. You can also use whatever broth you desire: vegetable, chicken, beef, because you can.
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