Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 26
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium onion, diced | ||
| 1 c. diced carrot | ||
| 1 c. diced celery | ||
| 1 c. cubed butternut squash | ||
| 1 tsp. olive oil | ||
| 3 tbsp. minced garlic | ||
| 1 (14.5 oz) can diced tomatoes | ||
| 1 (14.5 oz) can cannellini beans, drained, rinsed | ||
| 1 (14.5 oz) can garbanzo beans, drained, rinsed | ||
| 3 (14.5 oz each) cans vegetable stock, plus additional as needed | ||
| 2 c. quick-cooking barley | ||
| 2 tbsp. minced fresh rosemary | ||
| 3 tbsp. minced parsley | ||
| 3 tbsp. reduced-sodium vegetable base | ||
| Sea salt and freshly ground black pepper to taste |
Directions
- Sauté onion, carrot, celery and squash in olive oil in a stock pot over medium heat until just softened. Stir in garlic and cook an additional minute.
- Add tomatoes, beans and vegetable stock; cook until vegetables are softened. Stir in barley, rosemary, parsley, vegetable base. Season with salt and pepper. Simmer until slightly thickened.
- If desired, transfer mixture to a baking dish and bake at 350 degrees for 30 minutes or until some of the liquid has been absorbed.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrates: 19g
- Protein: 4g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 6%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee chefs.