Hearty Barley and Cannellini Bean Soup
A substantial and comforting soup featuring chewy barley, tender cannellini beans, and savory seasonal vegetables like leeks, carrots, and celery.
Ingredients
- Carrots50 g
- Garlic5 g
- Olive Oil10 ml
- Salt1 g
- Pepper0.5 g
- Pearled Barley75 g
- Leek50 g
- Celery25 g
- Vegetable Broth500 ml
- Cannellini Beans100 g
- Thyme2 g
- Bay Leaf0.5 g
Instructions
- 1Step 1
Rinse 150g of pearled barley under cold water (1 minute).
- 2Step 2
Prepare the vegetables: thinly slice 100g of leek, dice 100g of carrots, dice 50g of celery, and mince 10g of garlic (10 minutes).
- 3Step 3
Heat 20ml of olive oil in a large pot or Dutch oven over medium heat (1 minute). Add the prepared leek, carrots, celery, and garlic and sauté until softened, about 5 minutes (5 minutes).
- 4Step 4
Add the rinsed barley, 1000ml of vegetable broth, 4g of thyme, 1g of bay leaf, and season with salt and pepper (2 minutes).
- 5Step 5
Bring the soup to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the barley is tender (15 minutes).
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