Tuscan White Bean And Barley Soup

Tuscan White Bean And Barley Soup

An Italian twist on a classic bean and barley soup, this bowl of goodness is pantry friendly and sure to keep you warm on a chilly night.

Ingredients:

1 tablespoon olive oil

1 small onion chopped (about 1 cup)

1 celery stalk, trimmed and chopped 

1 carrot peeled and chopped

1/4 teaspoon ground black pepper

1 clove garlic, minced

1 teaspoon Italian seasoning

1/2 cup barley

1 can 15.5 oz. cannelloni beans, drained and rinsed

1 can 14.5oz. diced tomatoes

2 1/2 cups vegetable or chicken broth

2 tablespoons grated parmesan cheese, optional

2 tablespoons chopped fresh basil, optional

Directions:

Heat oil in a medium saucepan over medium heat.  Add onion, celery, carrots and pepper.  Cook until vegetables are softened, about 5 to 7 minutes.  Add garlic and Italian seasoning and cook for 1 minute more. Add barley, beans, tomatoes, and stock and stir.   Bring to a boil.  Reduce heat and simmer for 25 to 30 minutes, or until barley is tender. Season to taste with salt and more pepper.  Divide among serving bowls and garnish with parmesan and basil, if desired.

Directions for Dry Beans:

Soak over night in separate bowls, covered with 3" water.  Cook in seperate pans as they each may not require the same amount of cooking time.  Cook to al dentê.  Use in recipe.