Italian Bean, Barley and Vegetable Soup

Ingredients

• 2 tbsp extra-virgin olive oil (For sautéing and finishing)
• 1 yellow onion (Medium, chopped)
• 2 carrot (Medium, peeled and chopped)
• 2 celery stalks (Chopped)
• 3 cloves garlic (Minced)
• 1 tsp dried oregano
• 1 can canned cannellini beans (15-ounce can; reserve and use the canning liquid)
• 2 cups water (For purée and soup; adjust for desired consistency)
• 4 cups vegetable or chicken stock (Low-sodium preferred)
• 0.75 cup pearl barley (Do not substitute whole-grain or quick-cooking barley)
• 1 can canned Roman beans (15-ounce can, also called borlotti or cranberry beans; pinto beans are a suitable substitute; drained and rinsed)
• 5 oz curly kale (Stemmed and roughly chopped; lacinato kale may be substituted, but simmer it 4–5 minutes longer)
• kosher salt (To taste)
• black pepper (Freshly ground, to taste)
• Parmigiano-Reggiano (Finely grated, for serving; optional)

Steps

1. 1

   Prepare the vegetables. Chop the onion, carrots, and celery, mince the garlic, and remove the kale stems before roughly chopping the leaves. Drain and rinse the Roman beans; retain the liquid from the cannellini beans.

2. 2

   In a large Dutch oven or heavy soup pot, heat the olive oil over medium heat until shimmering. Add the onion, carrots, and celery, season lightly with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

3. 3

   Add the minced garlic and oregano. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.

4. 4

   Add the cannellini beans with their canning liquid and 1 cup of the water to a blender. Purée until smooth. Use caution when blending hot or warm liquid, and vent the lid if necessary.

5. 5

   Pour the bean purée into the pot. Add the remaining water, stock, and pearled barley. Stir well, bring the soup to a boil, then reduce the heat to low.

6. 6

   Cover partially and simmer for about 35–40 minutes, stirring occasionally, until the barley is tender but still pleasantly chewy and the broth has thickened slightly.

7. 7

   Add the drained Roman beans and chopped curly kale. Stir to submerge the kale and simmer for 5–7 minutes, until the leaves are tender and the beans are heated through. If using lacinato kale, simmer an additional 4–5 minutes.

8. 8

   Taste and adjust the seasoning with salt and freshly ground black pepper. If the soup is thicker than desired, loosen it with a little additional water or stock.

9. 9

   Ladle the soup into bowls. Finish with grated Parmigiano-Reggiano and a drizzle of olive oil, if desired, and serve hot.

Notes

The published excerpt states that Roman beans are also called borlotti or cranberry beans and that pinto beans are a good substitute. Use pearled barley only; whole-grain barley cooks too slowly and quick-cooking barley lacks the intended hearty texture. Refrigerate leftovers for up to 4 days; barley will continue absorbing broth, so add water or stock when reheating.

Nutrition per serving

• main
• soup
• Italian
• vegetarian
• high-fiber
• one-pot
• winter
• stovetop