Panera Garden Vegetable Soup with Pesto

• Vegetarian

• Produce

  • 1/2 head Cauliflower
  • 1 16 ounce can Chickpeas
  • 2 Garlic cloves, large
  • 1 tsp Garlic powder
  • 1 1/2 tsp Onion powder
  • 1/2 Onion, peeled and diced (about 3/4 cup
  • 1 1/2 tsp Oregano, dried
  • 4 Swiss chard, large stems
  • 1 tsp Thyme, dried
  • 1 28 ounce can Tuttorosso diced tomatoes
  • 8 oz Wax beans or green beans
  • 2 Zucchini, diced (about 2 1/2 cups, small

• Canned Goods

  • 3 14-ounce cans Vegetable broth

• Condiments

  • 1 Pesto, store-bought or homemade

• Pasta & Grains

  • 1/2 cup Barley, pearled

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 Red pepper, diced (about 1/2 cup
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thelittlekitchen.net

Ingredients

• three 14-ounce cans vegetable broth (or 6 cups homemade)
• 1/2 cup pearled barley
• 2 Tablespoons olive oil
• 1/2 onion, peeled and diced (about 3/4 cup)
• 1/2 red pepper, diced (about 1/2 cup)
• 2 large garlic cloves, minced
• 1/2 head of cauliflower, cut into florets (about 2 cups)
• 8 ounces wax beans or green beans, ends trimmed and chopped into bite-sized pieces (about 1 3/4 cups)
• 16 ounce can chickpeas, rinsed and drained
• 28 ounce can Tuttorosso diced tomatoes
• 1 teaspoon dried thyme
• 1 1/2 to 2 teaspoons dried oregano
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 large swiss chard stems, remove stems and chop (about 2 cups)
• 2 small zucchini, diced (about 2 1/2 cups)
• store-bought or homemade pesto (optional, for serving)

Directions

• In a heavy bottom Dutch oven, add 1 1/2 cups vegetable broth and 1/2 cup pearled barley. Bring to a boil over high heat. Once it reaches a boil, reduce heat and allow the pearl barley to simmer at least 10 minutes. Check it often and stir as the broth will evaporate. Once the barley has reached its desired chewiness, it’s done cooking. Fluff with a fork and scoop the barley into a clean bowl. Set aside. Add olive oil to the Dutch oven and heat high on medium for 2 minutes. Add onion and red pepper, cook for 3 to 4 minutes, stirring occasionally with a rubber spatula. Add garlic and cook for 90 seconds. Add cauliflower, beans and chickpeas. Cook and stir for 2 minutes. Add tomatoes and the remaining vegetable broth and 1 1/2 to 2 cups water. Add thyme, oregano, onion powder, garlic powder, salt and pepper and stir. Bring soup to a boil. Once soup comes to a boil, reduce to simmer and cook for 15 minutes. Add swiss chard, zucchini and cooked barley. Cook for another 3 to 4 minutes, stirring to combine. Season with salt and pepper, if necessary. Portion soup to serving bowls and serve with a scoop of pesto on top of each bowl.