Minestrone with Barley and Beans
{"handle":"minestrone-with-barley-and-beans-rachael-ray","title":"Minestrone with Barley and Beans","seoTitle":"Minestrone with Barley and Beans | Rachael Ray","seoDescription":"Rachael's one-pot white minestrone with barley + beans is also delish for brunch the next day with a fried egg on top (like her grandpa used to do). ","image":"https://images.ctfassets.net/vmuke7sdou62/7AHQdS4gwrJrPlSWPQx2bm/b8668fd5a63f468ab015eca1e041dbfc/17041_minestrone_3.jpg","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
","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).