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.

SAUSAGE & CANNELLINI BEAN SOUP

Steps:

• Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

BARLEY, BROCCOLI, AND CANNELLINI BEAN SOUP

Steps:

• 1. Put the barley in a soup pot; add enough water to cover by 3 in. and a large pinch of salt. Put a lid on the pot, bring water to a slow but steady simer, and cook for about 45 min. or until the barley is tender. Drain when done, collecting the water in a bowl for possible use later. 2. While the barley is cooking, detach the florets and any small leaves from the broccoli and put them in a bowl of cold water. 3. Pare away from the broccoli's main stems, and from the florets' stems as well, the hard, dark green rind and any other tough stringy part. 4. Wash the stems under cold running water, and the florets in several changes of cold water. 5. Bring a pot of water to a boil, add 2 Tbs. salt and the thick main broccoli stems. The salt is to keep the broccoli green and it will not make it too salty. Cook for 7 or 8 min., then add the florets. When the water returns to a boil, cook for another 10 min. or so, then drain. Chop the broccoli rather fine and set aside. 6. Put the olive oil and garlic in a soup pot, turn on the heat to medium, and cook the garlic, stirring frequently, just until it becomes colored a deep ivory. 7. Add the broccoli and cook for 2 or 3 min. turning it over from time to time to coat it well. 8. If using canned cannellini, drain and discard the liquid. Add the drained cannellini beans and barley and stir once or twice. 9. Add enough of the barley's water, and if not enough, plain tap water, to cover by at least 2 in. Put in the bouillon cube and several grindings of pepper, and stir for 15 or 20 sec. Cook at a steady but gentle simmer for about 5 min. Trickle olive oil in each serving.

SPICY BEAN SOUP

Steps:

• Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
• Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

BARLEY AND MUSHROOMS WITH BEANS

Steps:

• Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
• Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
• Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

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.