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Barley Minestrone with Rosemary and Cheddar Cheese


  • 2 tbs. Truly Grass Fed Ghee Clarified Butter
  • 1 cup Yellow Onion, diced
  • 1 cup Carrot, diced
  • ¼ cup Celery, diced
  • 2 Cloves Garlic, minced
  • 3 cups Vegetable Stock
  • ½ cup Pearl Barley
  • 2 springs Fresh Rosemary
  • Salt and Pepper, to the taste
  • 1 cup Canned Kidney Beans, rinsed
  • ½ cup Truly Grass Fed Aged Cheddar Cheese


  1. Heat the ghee in a deep pot over medium heat.
  2. Add the onion, carrot, celery, and garlic.
  3. Cook, stirring frequently, until the vegetables begin to soften and onion is translucent, about 6 min.
  4. Add the broth, the barley, 1 spring of rosemary and 1 cup water.
  5. Bring to a boil over high heat, and then reduce the heat to a simmer and cook until the barley and vegetables are tender, about 25 min.
  6. Stir in the beans and season to taste with salt and pepper.
  7. Serve with cheddar cheese and fresh rosemary.

Keywords: ghee clarified butter, soup, dinner, aged cheddar