Broccoli, Barley, and Cannellini Bean Soup
A hearty and comforting soup packed with nutritious ingredients, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- 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
- Heat the base: In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers just slightly.
- Add the diced onion and minced garlic. Sauté until the onions become translucent, about 5 minutes.
- Stir in 1 cup of barley and pour in the 6 cups of vegetable broth. Bring to a gentle boil.
- Reduce the heat to low and let it simmer, uncovered, for about 30 minutes or until the barley is tender.
- Add the 2 cups of chopped broccoli and 1 can of drained, rinsed cannellini beans. Cook for an additional 10 minutes.
- Stir in 1 teaspoon of dried thyme, and adjust salt and pepper as desired. Let rest for a couple of minutes before serving.
Notes
Pair this soup with whole-grain bread, a salad, or grilled cheese for a comforting meal. Leftovers can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/broccoli-barley-cannellini-bean-soup/