Minestrone with Barley and Beans
Rachael Ray

Minestrone with Barley and Beans

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  • 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).

","tags":"Rachael Ray Show, Beans and Legumes, Soups and Stews, Comfort Food, Winter, One-Pan Meals, Fall, Lunch, Dinner","publishDate":"2022-11-04T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/minestrone-with-barley-and-beans-rachael-ray","relatedProduct1":{"product_id":6535202865334,"variant_id":39246680162486,"handle":"cast-iron-casserole-with-lid"},"relatedProduct2":{"product_id":6216243445942,"variant_id":37921078640822,"handle":"lazy-spoon-ladle-set"},"relatedProduct3":{"product_id":6216269496502,"variant_id":37921131888822,"handle":"melamine-garbage-bowl"}}

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

Directions

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).

Tags:Beans and Legumes, Comfort Food, Dinner, Fall, Lunch, One-Pan Meals, Rachael Ray Show, redirect, Soups and Stews, Winter