Bean & Barley soup

DSC03763 (Copy)


  • 1 1/2 cups cooked barley along with the broth in Step 2.
  • 4 teaspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 medium fennel bulb, cored and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 15-ounce can cannellini or other white beans, rinsed
  • 1 14-ounce can fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 3/4 cup quick-cooking barley
  • half package baby spinach
  • freshly grated Parmesan or Romano cheese
  • 1/4 teaspoon ground pepper


    1. Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.DSC03753 (Copy) - Copy
    2. Mash 1/2 cup of the beans. DSC03757 (Copy) - Copy
    3. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. DSC03759 (Copy)
    4. Stir in spinach and cook until wilted, about 1 minute. DSC03760 (Copy)
    5. Remove from the heat and stir in cheese and pepper.
This entry was posted in Soups. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s