Barley Broccoli And Cannellini Bean Soup Food

WHITE BEAN 'N' BARLEY SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.

ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)

Steps:

• Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
• Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
• Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
• Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

BARLEY AND CANNELLINI BEAN STEW

Steps:

• Sauté the garlic and onion in the oil in a large soup pot.
• Cook for several minutes, and then add the tomatoes, vegetable broth, water, beans and oregano.
• Bring to a boil, add the barley, then reduce heat and simmer for 25 minutes or until the barley is almost cooked.
• Add the broccoli, carrots, salt and pepper. Simmer for an additional 15 minutes, or until the veggies are just tender.
• Serve immediately.

BARLEY, BROCCOLI, AND CANNELLINI BEAN SOUP

Steps:

• 1. Put the barley in a soup pot; add enough water to cover by 3 in. and a large pinch of salt. Put a lid on the pot, bring water to a slow but steady simer, and cook for about 45 min. or until the barley is tender. Drain when done, collecting the water in a bowl for possible use later. 2. While the barley is cooking, detach the florets and any small leaves from the broccoli and put them in a bowl of cold water. 3. Pare away from the broccoli's main stems, and from the florets' stems as well, the hard, dark green rind and any other tough stringy part. 4. Wash the stems under cold running water, and the florets in several changes of cold water. 5. Bring a pot of water to a boil, add 2 Tbs. salt and the thick main broccoli stems. The salt is to keep the broccoli green and it will not make it too salty. Cook for 7 or 8 min., then add the florets. When the water returns to a boil, cook for another 10 min. or so, then drain. Chop the broccoli rather fine and set aside. 6. Put the olive oil and garlic in a soup pot, turn on the heat to medium, and cook the garlic, stirring frequently, just until it becomes colored a deep ivory. 7. Add the broccoli and cook for 2 or 3 min. turning it over from time to time to coat it well. 8. If using canned cannellini, drain and discard the liquid. Add the drained cannellini beans and barley and stir once or twice. 9. Add enough of the barley's water, and if not enough, plain tap water, to cover by at least 2 in. Put in the bouillon cube and several grindings of pepper, and stir for 15 or 20 sec. Cook at a steady but gentle simmer for about 5 min. Trickle olive oil in each serving.

BROCCOLI, CANNELLINI BEAN & CHEDDAR SOUP

Steps:

• Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
• Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
• Tips & Notes.
• Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

BROCCOLI AND CANNELLINI BEAN SOUP

Steps:

• In a large saucepan or Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
• Stir in the garlic. Cook for 30 seconds, stirring frequently.
• Pour in the broth. Cook, still over medium-high heat, for 5 to 6 minutes, or until the mixture comes to a boil, stirring occasionally.
• Stir in the broccoli. Cook, covered, for 7 to 8 minutes, or until tender, stirring occasionally.
• Stir in 1 can of beans, the salt, pepper, and 1 teaspoon hot-pepper sauce.
• In a food processor or blender, process the soup in batches until smooth. Carefully return the soup to the saucepan. Stir in the half-and-half, Parmesan cheese, and remaining 1 can beans. Cook over medium heat for 1 to 2 minutes, or until heated through, stirring constantly. Serve with additional hot-pepper sauce if desired.
• Making creamy soups right in the saucepan is a breeze hen you use a hand blender, also known as an immersion blender. This wand-shaped gadget with a blender blade at the bottom has become a staple in many kitchens. It's easy to use and less messy than transferring the soup between the saucepan and a blender or food processor.
• (Per Serving)
• Calories: 223
• Total Fat: 4.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.5g
• Cholesterol: 4mg
• Sodium: 363mg
• Carbohydrates: 33g
• Fiber: 9g
• Sugars: 5g
• Protein: 15g
• Dietary Exchanges
• 2 Starch
• 1 Vegetable
• 1 Lean Meat

BROCCOLI BARLEY SOUP

Steps:

• In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.