Thursday, August 21, 2014

Bean & Barley Soup

This is a healthy soup that is quick to throw together and tastes like it has simmered for hours.  Barley replaces the pasta here - but this soup tastes like Pasta Fagioli!

4 tsp. extra-virgin olive oil
1 large onion, chopped
1 medium fennel bulb, cored and chopped
2 cloves garlic, minced
Basil to taste (dried or fresh)
1 15-ounce can cannellini or other white beans, rinsed
1 14-ounce can fire-roasted diced tomatoes
6 cups low-sodium chicken or vegetable broth
3/4 cup quick-cooking barley (or 1-1/2 cups cooked barley)
1 5-ounce package baby spinach
1/4 cup grated Parmesan cheese
Freshly ground black pepper to taste

Heat oil in a Dutch oven or medium-high heat.  Add onion, fennel, garlic and basil; cook until vegetables are tender and just beginning to brown, 6-8 minutes.
Stir in the beans, tomatoes, broth and barley.  Bring to a boil over high heat.  Reduce heat to medium-low and simmer until barley is tender, about 15 minutes.  Stir in spinach and cook until wilted.  Remove from heat.  Stir in cheese and pepper.
~Eating Well 2013


  1. Oh boy, two of my favs, beans and barley! Sounds great:@)

  2. As our weather starts to cool down in a few weeks, this would make a nice evening meal after working in our orchard all day…quick and tasty.

  3. Sounds lovely...I adore barley, but don't think I've ever used the quick-cooking kind. I'm going to look for it. I'm a big soup lover!


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