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Minestrone with Barley and Beans

Minestrone with Barley and Beans


  • 3 tablespoons EVOO and some to pass

  • 1 bulb fennel, quartered, cored and chopped

  • 2 onions, chopped

  • 2 or 3 cloves garlic, finely chopped or grated

  • 3 medium potatoes, peeled and diced

  • 1 leek, quartered lengthwise and chopped

  • 1 carrot (yellow or orange), chopped

  • Salt and pepper or red pepper

  • 3 tablespoons fresh rosemary, chopped

  • 1 large bay leaf

  • 4 quarts bone broth or vegetable stock

  • A chunk of Parmigiano-Reggiano rind

  • 3 cups cooked and drained OR canned borlotti beans

  • 3 cups cooked pearled barley

  • Grated cheese, to pass

  • Charred bread with EVOO and flaky salt (optional), to pass


Serves: 6

Heat oil in large soup pot over medium to medium-high heat.

Add the fennel, onions, garlic, potatoes, leeks and carrots and season with salt, pepper, rosemary and bay. Add broth or stock and cheese rind and simmer 1 hour. Add beans and barley and simmer 20 minutes more.      

Top with or pass with cheese and EVOO to serve, and charred bread and flaky salt (if using).