Broccoli, Barley and Cannellini Bean Soup
A hearty, nutritious soup made with tender barley, broccoli, and creamy cannellini beans, seasoned with thyme.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups chopped broccoli
- 1 cup barley
- 1 can cannellini beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Instructions
- Sauté the Base: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant—around 3-5 minutes.
- Introduce Barley and Broth: Add the barley along with the vegetable broth to the pot. Bring the mixture to a boil, stirring gently to combine all the ingredients.
- Simmer the Barley: Once boiling, reduce the heat and let it simmer for 30 minutes, or until the barley is tender.
- Add Broccoli and Beans: Add the chopped broccoli and drained cannellini beans to the pot. Cook for an additional 10 minutes until the broccoli is vibrant and tender.
- Season and Serve: Stir in the dried thyme, salt, and black pepper to taste. Give it a final stir, and your comforting soup is ready to be served!
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. It freezes beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Find it online: https://recypez.com/broccoli-barley-cannellini-bean-soup/