Rustic Italian Vegetable & Barley Soup with Herb Crostini
25min
45min
5
385
Chef's Note
For a time-saving tip, chop all your vegetables the night before and store them in the refrigerator. The soup actually tastes even better the next day as the flavors continue to develop, making it perfect for meal prep. For a gluten-free version, substitute the barley with quinoa or brown rice and use gluten-free bread for the crostini.
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Ingredients
3 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
1 medium, diced zucchini
1 diced red bell pepper
14.5 oz canned diced tomatoes
2 tablespoons tomato paste
3/4 cup, rinsed pearl barley
6 cups vegetable broth
1 leaf bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
15 oz can, drained and rinsed cannellini beans
2 cups, packed fresh spinach
1/4 cup, chopped fresh parsley
1/4 cup, grated Parmesan cheese
1 cut into wedges lemon
1 small baguette
3 tablespoons, softened butter
2 tablespoons, finely chopped fresh herbs (rosemary, thyme, basil)
1/2 teaspoon garlic powder
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat.
- 2
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables begin to soften.
- 3
Add the minced garlic and cook for 1 minute until fragrant.
- 4
Stir in the diced zucchini and red bell pepper, cooking for 3 minutes.
- 5
Add the diced tomatoes with their juice and tomato paste. Stir to combine and cook for 2 minutes.
- 6
Add the rinsed pearl barley, vegetable broth, bay leaf, dried oregano, dried basil, red pepper flakes, salt, and black pepper.
- 7
Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, until the barley is tender but still has a slight chew.
- 8
While the soup simmers, prepare the herb crostini: Preheat oven to 375°F (190°C).
- 9
Slice the baguette into 1/2-inch thick rounds. In a small bowl, mix the softened butter with the chopped fresh herbs and garlic powder.
- 10
Spread the herb butter on one side of each bread slice and place on a baking sheet, buttered side up.
- 11
Bake the crostini for 8-10 minutes until golden and crisp. Set aside.
- 12
When the barley is tender, add the drained cannellini beans to the soup and simmer for 5 more minutes.
- 13
Remove the bay leaf, then stir in the fresh spinach and cook just until wilted, about 1 minute.
- 14
Stir in the chopped fresh parsley and the remaining 1 tablespoon of olive oil.
- 15
Taste and adjust seasoning if needed.
- 16
Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and serve with herb crostini and lemon wedges on the side.
Nutrition Information (per serving)
385
14g
58g
13g
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