Zuppa di orzo e verdure (Italian barley soup with vegetables and beans)

Name: Zuppa di orzo e verdure (Italian barley soup with vegetables and beans)
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 150 g pearl barley; 1 tin (400 g) white beans, rinsed; 2 tbsp olive oil; 1 onion, finely chopped; 2 carrots, diced; 2 celery sticks, sliced; 1 courgette, diced; 1 tin (400 g) peeled tomatoes; 1 litre vegetable stock; 1 sprig rosemary; salt, pepper

Time: 55 min (about 25 min hands-on)4 servingsapprox. 270 kcal / serving (estimated)approx. 13 g protein / serving

Zuppa di orzo e verdure (Italian barley soup with vegetables and beans) (illustration)

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Method

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Soften the onion, carrots and celery in the olive oil for 7 minutes.
Add the tomatoes (crushed with a fork), the stock, the rosemary and the rinsed barley.
Cook under a lid for 30 minutes.
Add the courgette and beans and cook for another 10 minutes.
Season with salt and pepper and remove the rosemary; it keeps 4 days in the fridge, thickens as it cools and is loosened with a little water when reheated.

A Receptnaptár original recipe. Calories and protein are estimated.

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