Barley And White Bean Vegetable Soup Recipe

Name: Barley And White Bean Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable or olive oil; 1 None medium Spanish onion, peeled, finely chopped; 2 stalks celery, thinly sliced; 1 None large carrot, peeled, coarsely chopped; 1 cup vegetable stock; 3.5 oz pearl barley; 2 None medium zucchini, coarsely chopped; 1 bunch asparagus, cut diagonally into 1 inch pieces; 1 (13.5 oz) can cannellini beans, rinsed; 4 None bread rolls, split; 2 cloves garlic, peeled, halved; 1 tbsp freshly grated Parmesan cheese

Servings: persons

1 tbsp vegetable or olive oil
1 None medium Spanish onion, peeled, finely chopped
2 stalks celery, thinly sliced
1 None large carrot, peeled, coarsely chopped
1 cup vegetable stock
3.5 oz pearl barley
2 None medium zucchini, coarsely chopped
1 bunch asparagus, cut diagonally into 1 inch pieces
1 (13.5 oz) can cannellini beans, rinsed
4 None bread rolls, split
2 cloves garlic, peeled, halved
1 tbsp freshly grated Parmesan cheese

1
Heat oil in a large saucepan over medium-high heat. Cook onion, celery and carrot, stirring, for 5 mins, or until soft. Add stock, 5 cups water and barley. Cover and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 35-40 mins, or until barley is soft. Add zucchini and asparagus. Cook for 5 mins, or until just soft. Add cannellini beans and stir to combine.
2
Meanwhile, preheat broiler. Toast rolls for 1 min per side, or until lightly browned. Rub the cut side of each roll with garlic and sprinkle with Parmesan. Return to oven and broil for 1 min, or until cheese just melts. Cut Parmesan toasts in half.
3
Serve soup with Parmesan toasts.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tbsp vegetable or olive oil, 1 None medium Spanish onion, peeled, finely chopped, 2 stalks celery, thinly sliced, 1 None large carrot, peeled, coarsely chopped, and more.

Yes, Barley And White Bean Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley And White Bean Vegetable Soup

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