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Green Minestrone

1 onion, chopped
2 stalks celery, chopped
8 cups bouillon
2 teaspoons oregano
pinch cayenne, or to taste
1/2 cup uncooked barley
1 medium red potato, cut in 1/2" cubes
1 10-ounce bag baby spinach leaves
2 small zucchini, cut in 1/2" chunks
1 16-ounce can chick peas
2 cups frozen green peas
1/2 cup chopped fresh basil or Italian parsley, or both
freshly ground black pepper, to taste

Combine the onion, celery, bouillon, oregano, cayenne and barley in a large pot. Bring to a boil, reduce the heat and simmer 30 minutes. Add the potato and cook 20-30 minutes more, or until the potato and barley are tender. Add the spinach and the zucchini, return to a boil, then reduce the heat and simmer about 5 minutes or until the zucchini is tender but not mushy. Add the chick peas and green peas. Ladle into serving bowls, garnish with the chopped basil or parsley, and pass the pepper mill.

6-8 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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