This rustic autumn minestrone comes together quickly. Packed with silky beans, hearty grains, and nourishing greens, you’ll have a satisfying, warming meal in minutes.
Allergen Note: Contains milk, wheat.
Preheat the oven to 400°F.
In a saucepan over medium-high heat, combine the bean ragù, barley, and vegetable broth. Bring to a simmer and cook uncovered until the broth thickens slightly and the flavors combine, 10 minutes. Stir in the baby kale until wilted, 1 minute longer. Season with salt and pepper to taste.
Meanwhile, slide the breadstick into the oven to warm, about 5 minutes.
Slice the warm breadstick for serving and spread with some of the herb butter. Ladle the minestrone into bowls, sprinkle with the Parmesan, and dollop with more herb butter. Grind with pepper and serve warm, with the bread for dipping.