6 Main-Dish Servings

minestrone

• ▢ 1 cup pearl barley
• ▢ 1 tablespoon olive oil
• ▢ 2 cups thinly sliced green cabbage about ¼ small head
• ▢ 2 large carrots peeled, each cut lengthwise in half, then crosswise into ½-inch-thick slices
• ▢ 2 large stalks celery cut into ½-inch dice
• ▢ 1 onion cut into ½-inch dice
• ▢ 1 garlic clove finely chopped
• ▢ 3 cups water
• ▢ 2 cans 14½ ounces each vegetable broth
• ▢ 1 can 14½ ounces diced tomatoes
• ▢ ¼ teaspoon salt
• ▢ 1 medium zucchini 8 ounces, cut into ½-inch dice
• ▢ 4 ounces green beans trimmed and cut into ½-inch pieces (1 cup)

light pesto

• ▢ 1 cup firmly packed fresh basil leaves
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons water
• ▢ ¼ teaspoon salt
• ▢ ¼ cup freshly grated pecorino-romano cheese
• ▢ 1 garlic clove finely chopped