Zuppa Di Broccoli Broccoli Soup Recipes

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ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)



Zuppa di Orzo e Fagioli (Bean and Barley Soup) image

A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.

Provided by Erinn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 2h5m

Yield 4

Number Of Ingredients 12

½ pound pearl barley
2 tablespoons extra-virgin olive oil
2 ounces pancetta bacon, diced
¾ onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed, divided
water to cover
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary
2 tablespoons extra-virgin olive oil, or as desired

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.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 77.2 g, Cholesterol 5 mg, Fat 17.6 g, Fiber 19.4 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1739.1 mg, Sugar 3.3 g

ZUPPA DI BROCCOLI (BROCCOLI SOUP)



Zuppa Di Broccoli (Broccoli Soup) image

Make and share this Zuppa Di Broccoli (Broccoli Soup) recipe from Food.com.

Provided by ngibsonn

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

6 cloves garlic
2 tablespoons extra virgin olive oil
2 cups broccoli florets
5 cups chicken broth
2 roma tomatoes, peeled and chopped
white wine
fresh basil, chopped coarsely

Steps:

  • In saute pan, saute garlic with oil until brown.
  • Add broccoli and tomatoes and stir.
  • Cool for 1 minute, then add wine and broth.
  • Bring to boil 2 to 3 minutes.
  • Serve immediately.
  • Add basil for garnish.

Nutrition Facts : Calories 129.9, Fat 8.7, SaturatedFat 1.4, Sodium 966, Carbohydrate 5.7, Fiber 0.5, Sugar 1.7, Protein 7.7

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