Barley and bean soup is a dish rich in flavor and substantial, typical of Italian tradition. This hot and comforting soup is made with barley, dried beans, potatoes, celery, carrot, onion, garlic, and flavored with olive oil, salt, and pepper. It is a complete and nutritious dish, perfect to enjoy during the colder months.
The night before, soak the beans in cold water and the next day boil them in 200 cl of water adding celery, carrot, onion, garlic, peeled and diced potatoes.
Cook for 2 hours.
In another pot, boil the barley and drain it.
Remove the pot with the beans from the heat, take out half of them and blend the rest.
Pour back into the pot, heat up and add the barley.
Cook for 20 minutes; serve in a tureen drizzled with a little oil.
A large pot
A knife
A cutting board
A wooden spoon
Store in the refrigerator in an airtight container for up to 3 days.
Traditional dish of Italian cuisine.
Italy
| Energy (kcal) | 159.57 |
| Carbohydrates (g) | 24.81 |
| of which Sugars (g) | 3.05 |
| Fat (g) | 2.13 |
| of which Saturates (g) | 0.37 |
| Protein (g) | 8.61 |
| Fiber (g) | 6.46 |
| Sale (g) | 0.03 |
