Barley Broccoli And Cannellini Bean Soup Recipes

BEAN & BARLEY SOUP

Steps:

• 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.
• Mash 1/2 cup of the beans. 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. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.

WHITE BEAN 'N' BARLEY SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.

CREAMY BROCCOLI-WHITE BEAN SOUP

Steps:

• Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly.Reserve 1/2 cup florets for garnish.
• Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.Add beans and stock and bring mixture to a simmer.Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.

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.

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.