Italian White Bean, Barley, and Mushroom Soup
with baguette
This hearty soup has a slightly creamy base (made without any cream) and great cold weather ingredients like white beans, barley, and mushrooms.
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Proteins
Cuisines
Ingredients
Italian White Bean and Barley Soup:
- Carrots - 6 oz , chopped
- Celery - 3 stalks , sliced
- Onions, medium - 1 , chopped
- Garlic - 3 cloves , chopped
- Mushrooms, any button - 8 oz , quartered
- Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
- Pearl barley - 1/3 cup
- Oil, olive - 1 Tbsp
- Flour, all-purpose - 2 Tbsp
- Thyme, dried - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Stock, any type - 1 cup + 3 cups
- Pearl barley - 1/3 cup
- Bay leaves - 2
- Lemon juice - 1/2 tsp
- Baguette, small - 1
- Parsley (opt) - for topping , chopped
Prep
- Carrots / Celery / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Mushrooms - Quarter mushrooms. (Can be done up to 3 days ahead)
- Beans - Drain and rinse.
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Make
- Heat a Dutch oven with oil over medium heat. Add carrots, celery, onions, and garlic and saute until tender, 4 to 5 minutes.
- Add mushrooms and saute for 2 minutes just to get the mushrooms started cooking.
- Stir in flour, dried thyme, and red pepper flakes and saute for 1 minute more.
- Add first portion of stock while whisking. Bring to a simmer and simmer for 1 minute. Add second portion of stock, barley, and bay leaves. Simmer the soup, covered, until barley is tender, 30 to 40 minutes.
- When barley is tender, remove and discard bay leaves. Stir beans and lemon juice into soup. Taste and season with some more salt and pepper, if needed.
- If you’d like the baguette warm, heat it up in the oven.
- Serve soup with some parsley (if using) over top. Enjoy with baguette on the side.
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