Description
A hearty and healthy soup featuring broccoli, barley, and cannellini beans simmered in a flavorful vegetable broth with savory herbs. Perfect for a comforting meal packed with fiber and plant-based protein.
Ingredients
Scale
Vegetables and Legumes
- 2 cups chopped broccoli
- 1 can cannellini beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
Grains
- 1 cup barley
Liquids and Oils
- 6 cups vegetable broth
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Instructions
- Sauté Onion and Garlic: 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, about 3-5 minutes.
- Add Barley and Broth: Stir in the barley, then pour in the vegetable broth. Increase the heat to bring the mixture to a boil.
- Simmer Barley: Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes or until the barley is tender.
- Add Broccoli and Beans: Stir in the chopped broccoli and cannellini beans, continuing to cook for an additional 10 minutes until the broccoli is tender but still vibrant.
- Season and Serve: Stir in dried thyme, salt, and black pepper to taste. Adjust seasoning as needed and serve the soup warm.
Notes
- For a creamier texture, blend part of the soup before adding the broccoli and beans.
- Feel free to substitute pearl barley with hulled barley for a chewier texture.
- To make the soup more filling, add chopped carrots or celery during the initial sauté step.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
