Saturday, July 20 2024

Infused in the warmth of olive oil, the aromatic dance of onions and garlic sets the stage for a symphony of flavors.

Carrots, celery, potatoes and zucchini join the ensemble, creating a melody of colors and textures that delights the senses.

Fragrant tomatoes and robust vegetable broth provide a harmonious base, while cannellini beans add a creamy richness that embraces every bite.

As the soup simmers gently over the fire, the essence of Tuscany fills your kitchen, inviting you to slow down and savor the moment.

And when it is finally served, enhanced by a sprinkling of fresh parsley, each dish is a masterpiece, ready to be enjoyed with loved ones or savored in solitude.







  • 2 cups stale bread, cut into cubes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium potato, peeled and diced
  • 1 medium zucchini, diced
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)




In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until translucent and aromatic, about 3-4 minutes.

Add diced carrots, celery, potatoes and zucchini. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.

Add the diced tomatoes with their juice to the pot and cook for another 5 minutes, until the tomatoes have thickened slightly.

Pour the vegetable broth into the pot and bring to a boil. Reduce the heat and simmer for about 15 to 20 minutes, until the vegetables are fully cooked and the flavors have blended.

Add the cooked cannellini beans and cubed stale bread to the soup.

Stir well and cook for another 5-10 minutes, until the bread has softened and the soup has reached the desired consistency.

If the soup is too thick, add a little broth.

Taste the soup and adjust the salt and pepper to your preference.

Serve the soup hot, garnished with fresh chopped parsley, if desired.

If desired, you can accompany it with slices of toasted bread.


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BEANS AND BARLEY SOUP: Elevating the soup experience

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