Italian · Dinner
Barley and Bean Soup
A rustic Italian soup built on pearl barley and cannellini beans simmered in a tomato-flecked vegetable broth with soffritto of carrot, celery and onion. Finished with parmesan and olive oil, it delivers a thick, nourishing bowl with earthy, mildly herbal flavour, served with crusty bread on the side.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
422Calories
15.2gProtein
12.1gFat
69.8gCarbs
8.7gSugar
16.1gFiber
948mgSodium
3mgChol
2.8gSat Fat
920mgPotassium
175mgCalcium
4.4mgIron
0.1mcgVitamin B12
11mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
herb-salt
hidden-gems
low-chol
vegetarian
Instructions
1
Prep
Dice carrot, celery and onion. Mince garlic and rinse pearl barley under cold water in a sieve until clear.
2
Sweat
Heat 1 tbsp olive oil in a medium pot over medium heat and sweat carrot, celery and onion for 5 minutes until translucent.
3
Simmer
Add barley, canned tomato, vegetable stock, bay leaf and thyme. Bring to boil, reduce to low, cover and simmer 30 minutes until barley is tender.
4
Plate
Stir in cannellini beans, discard bay leaf, season with salt and pepper. Ladle into a bowl, top with parmesan and finish with 1 tsp olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup300g, dry pearl barley
- 2 cup360g cooked cannellini beans
- 22 small carrot
- 22 celery stalk
- 11 onion
- 4 cloves4 cloves garlic
- 2/3 cup80g, a quarter of a 14.5 oz can canned crushed tomato
- 2 1/2 cups600ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 22 small bay leaf
- 1/2 tsp1/2 tsp dried thyme
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parmesan
- 2 tsp2 tsp olive oil, for finishing
