Minestrone with Barley and Beans
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Minestrone with Barley and Beans

Ingredients

  • 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

Preparation

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).   

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...