Sunday, May 19 2024

This hearty and healthy soup offers comfort and nourishment, making it an ideal choice for cold winter evenings or as a satisfying meal to enjoy year-round.

 


 

 

 

SERVINGS:4

  • 1 cup barley
  • 1 cup dried beans (you can use kidney beans, cannellini beans, or mixed beans)
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 sprig of rosemary
  • 4 cups vegetable broth
  • 14 oz canned crushed tomatoes
  • Salt and freshly ground black pepper, to taste
  • Extra virgin olive oil
  • Grated cheese (Parmigiano or Pecorino), for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

 

 

METHOD:

Soak the dried beans in cold water for at least 6 hours or overnight. Then, drain and rinse them well.

In a large pot, heat some olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are soft, about 5 to 7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the soaked barley and beans to the pot and mix well with the vegetables.

Pour in the vegetable broth, crushed tomatoes, bay leaf, and rosemary sprig. Bring to a boil.

Reduce the heat and simmer, partially covered, for about 45 to 60 minutes or until the barley and beans are tender. While cooking, add hot water if necessary, maintaining the desired consistency of the soup.

Taste and adjust the salt and pepper to your preference.

Remove the bay leaf and rosemary sprig from the soup.

Serve the barley and bean soup hot, garnished with fresh chopped parsley and grated cheese, if desired.

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