Best Barley Broccoli And Cannellini Bean Soup Recipes

ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)

Steps:

• Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
• Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
• Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
• Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

BARLEY AND CANNELLINI BEAN STEW

Steps:

• Sauté the garlic and onion in the oil in a large soup pot.
• Cook for several minutes, and then add the tomatoes, vegetable broth, water, beans and oregano.
• Bring to a boil, add the barley, then reduce heat and simmer for 25 minutes or until the barley is almost cooked.
• Add the broccoli, carrots, salt and pepper. Simmer for an additional 15 minutes, or until the veggies are just tender.
• Serve immediately.

BROCCOLI AND CANNELLINI BEAN SOUP

Steps:

• In a large saucepan or Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
• Stir in the garlic. Cook for 30 seconds, stirring frequently.
• Pour in the broth. Cook, still over medium-high heat, for 5 to 6 minutes, or until the mixture comes to a boil, stirring occasionally.
• Stir in the broccoli. Cook, covered, for 7 to 8 minutes, or until tender, stirring occasionally.
• Stir in 1 can of beans, the salt, pepper, and 1 teaspoon hot-pepper sauce.
• In a food processor or blender, process the soup in batches until smooth. Carefully return the soup to the saucepan. Stir in the half-and-half, Parmesan cheese, and remaining 1 can beans. Cook over medium heat for 1 to 2 minutes, or until heated through, stirring constantly. Serve with additional hot-pepper sauce if desired.
• Making creamy soups right in the saucepan is a breeze hen you use a hand blender, also known as an immersion blender. This wand-shaped gadget with a blender blade at the bottom has become a staple in many kitchens. It's easy to use and less messy than transferring the soup between the saucepan and a blender or food processor.
• (Per Serving)
• Calories: 223
• Total Fat: 4.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.5g
• Cholesterol: 4mg
• Sodium: 363mg
• Carbohydrates: 33g
• Fiber: 9g
• Sugars: 5g
• Protein: 15g
• Dietary Exchanges
• 2 Starch
• 1 Vegetable
• 1 Lean Meat