Tuscan White Bean and Barley Soup
Serves 4.
By Dennis W. Viau; modified from a recipe in UnitedHealthcare Renew magazine.
One of my favorite soups is Pasta Fagioli (AKA Pasta e Fagioli), pasta and bean soup. This variation substitutes barley for the macaroni and includes some nutritious vegetables.
Ingredients:
1 tablespoon (cooking) olive oil
1 small onion, chopped (about 1 cup/5 oz / 140g)
1 celery stalk, cleaned and chopped
1 carrot, peeled and chopped
¼ teaspoon ground black pepper (or to taste)
1 clove garlic, minced
1 teaspoon Italian seasoning (or your choice of fresh herbs)
½ cup (70g) barley
1 can (15½ oz/440g) cannellini beans, drained and rinsed
1 can (14½ oz/410g) diced tomatoes (or whole, chopped) with liquid
2½ cups (590ml) unsalted stock, chicken or vegetable*
Salt to taste
Grated Parmesan cheese for garnish (optional)
Fresh chopped basil or Italian parsley for garnish (optional)
Directions:
Heat the oil in a medium-large pan over medium heat. Add the onion and cook until it is tender and translucent, 6 to 8 minutes, or cook longer until caramelized, stirring often and reducing the heat as the onion begins to brown.
Add the celery and carrot. Sauté 4 to 5 minutes, returning the heat to medium. Add the pepper, garlic, and Italian seasoning. Cook about 1 minute.
Add the barley, beans, tomatoes (with liquid) and stock. Stir to combine. Bring to a boil and reduce the heat to low. Cover the pot and simmer 25 to 30 minutes, or until the barley is tender.
Season with salt to taste. Ladle into bowls and garnish each with Parmesan cheese and/or chopped fresh basil or fresh Italian parsley. Serve.
*This quantity doesn’t make a lot of broth. Add another half cup (120ml) or more if you prefer more broth in you soup.
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