Bean & Barley Soup (Recipe)

Jan 13, 2024

Bean & Barley Soup (Recipe)


✅ 1 medium onion, diced

✅ 1 medium carrot, diced

✅ 1 tablespoon extra virgin olive oil (Kasandrinos **FREE Bottle**)

✅ 2 celery stalks

✅ 2 large garlic cloves, minced

✅ 1 tablespoon Italian seasoning mix
✅ ½ red chilli flakes

✅ 150 g (1 cup) pearl barley, rinsed

✅ 1.25 (5 cups) litres vegetable stock

✅ 1 x 400 g (14 oz) can cannellini beans, drained

✅ 1 can (about 15 ounces) kidney beans, rinsed and drained (optional)

✅ 100 g (3.5 oz) baby spinach

✅ 1 can (14.5 ounces) diced tomatoes, drained

✅ Juice of half a lemon

✅ Salt and freshly ground black pepper to taste


1️⃣ Heat the olive oil in a large pot or Dutch oven and cook the onion, carrot and celery over medium heat for 3-4 minutes.

2️⃣ Add the garlic and continue to cook for another minute until fragrant. Next, stir in the Italian seasoning and chilli flakes.

3️⃣ Add the pearl barley and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer, covered with a lid, for 20-25 minutes until the pearl barley is tender.

4️⃣ Add the cannellini beans and spinach and continue to simmer for 4-5 minutes until the beans are heated through, and the spinach has wilted.

5️⃣ Stir in the lemon juice, season to taste and serve with extra lemon slices and crusty bread.


Servings : 1
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 340kcal

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