Minestrone with barley

Ingredients

• 150 gpearl barley
• 2bay leaves
• 2carrots
• 2courgettes
• 2potatoes
• 1celery stick
• 1onion
• 3tomatoes
• 200 gprepared red pumpkin
• 200 gsavoy cabbage
• 1leek
• 3porcini mushrooms
• 2vegetable stock cubes
• to tastegrated Parmesan
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Rinse the barley

   Rinse the pearl barley several times to remove any impurities. Put it in a saucepan with the bay leaves, add just over 1 litre of cold water and set the pan over the heat.

2. 2

   Cook the barley

   Bring the water to the boil and cook the barley for about 20 minutes. Drain it while still al dente and leave it in a colander to drip dry. While it cooks, prepare the minestrone: rinse the courgettes, trim both ends and cut them into cubes.

3. 3

   Prepare vegetables

   Peel, wash and dice the potatoes. Peel, trim, wash and dice the carrots. Wash and drain the savoy cabbage, then roughly chop it. Cut the pumpkin into small pieces.

4. 4

   Prepare tomatoes

   Wash the tomatoes and halve them, then remove the seeds and watery pulp. Dice the tomatoes. Trim the base, green part and thick outer leaves from the leek; rinse and drain it, then cut it into long strips.

5. 5

   Slice the celery

   Use a small knife to remove the tough part of the celery stalk and pull away its strings. Rinse it under running water and slice it into rounds. Peel the onion and garlic, rinse them and chop them finely.

6. 6

   Clean the mushrooms

   Remove the earthy root end from the porcini, then clean them with a damp cloth. Slice them or cut them into cubes.

7. 7

   Soften the aromatics

   Pour a little oil into a large pan and brown the celery, carrot and chopped garlic and onion. Add all the vegetables in turn, letting them take on flavour for a few minutes.

8. 8

   Simmer the soup

   Season with salt and cover everything with cold water. Add the vegetable stock cubes and bring to the boil. Cover the pan and simmer over a low heat for about 45 minutes, or until the vegetables are cooked.

9. 9

   Add the barley

   Stir in the pearl barley and cook for a further 10 minutes, keeping an eye on the amount of broth. Add a little hot water if needed. Taste the soup when it is cooked and adjust the salt if necessary.

10. 10

    Finish and serve

    Season with freshly ground pepper and finish with a drizzle of raw extra-virgin olive oil. Serve the soup hot, with grated Parmesan on the side for everyone to add as they like.

What is minestrone with barley?

Minestrone is an Italian vegetable soup whose ingredients vary with the season and the cook. This version pairs a broad mix of vegetables with pearl barley, making the broth hearty and spoonable.

The barley is cooked separately before joining the vegetables, which helps it keep its shape during the longer simmer. A final short cook lets it take on the flavour of the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 10g protein, 61g carbs, 7g fat.

The barley and potatoes provide most of the carbohydrate, while the olive oil and optional Parmesan contribute much of the fat. Barley, vegetables and Parmesan provide some protein, though the soup is mainly built around vegetables and grains. For a balanced plate, serve a bowl with a source of protein on the side, such as beans, or with a small portion of cheese.

Why cook the barley separately?

Rinsing: Several washes help clear away loose starch and any impurities before cooking.

Timing: Simmering the barley in water for about 20 minutes, then draining it al dente, gives it a head start without leaving it in the pot for the full vegetable cooking time.

Prepare the vegetables evenly

Cut: Aim for similar-sized pieces within each vegetable so they cook at a similar pace. Keep the tomatoes diced and the cabbage roughly chopped as directed.

Clean: Wipe the porcini with a damp cloth rather than soaking them, and remove the celery strings for a more pleasant texture.

Build flavour in the pan

Aromatics: Start by browning the celery, carrot, garlic and onion in a little oil. This gives the broth a savoury base before the rest of the vegetables go in.

Vegetables: Add the prepared vegetables in succession and let them cook together for a few minutes before adding water and stock cubes.

Watch the simmer and texture

Low heat: Once the soup boils, keep it covered and at a gentle simmer for about 45 minutes. The vegetables are ready when they are tender, not falling apart.

Broth: Barley absorbs liquid as it cooks, so check the level during its final 10 minutes in the soup. Add a little hot water if it becomes thicker than you want.

Finish and serve

To finish: Taste for salt, then add freshly ground pepper and a drizzle of extra-virgin olive oil just before serving.

At the table: Offer grated Parmesan separately so each person can choose how much to add. Crusty bread makes a simple accompaniment to the vegetable-rich broth.

Recipe notes & tips

• Rinse the pearl barley several times before cooking it.
• Keep the barley just al dente when draining it, as it cooks for another 10 minutes in the soup.
• Cut the vegetables into reasonably even pieces for more consistent cooking.
• Add hot water gradually if the broth gets too thick after the barley goes in.
• Serve the Parmesan separately so diners can season their own portions.

Variations

• Use other mushrooms: Replace the porcini with another variety of fresh mushrooms if needed.
• Add beans: Stir in cooked cannellini beans with the barley for a more substantial soup.
• Change the greens: Use another sturdy leafy cabbage in place of savoy cabbage.
• Make it herby: Add chopped fresh parsley at the end for a fresh finish.
• Adjust the cheese: Leave out the Parmesan or offer another hard Italian cheese at the table.

Common mistakes to avoid

• Overcooking the barley: Drain it al dente after about 20 minutes so it can finish in the soup without becoming too soft.
• Boiling too vigorously: Lower the heat after bringing the soup to the boil to keep the vegetables from breaking up.
• Adding cold water late: Use hot water if the broth needs thinning so the simmer is not interrupted.
• Skipping the taste check: Taste near the end and adjust the salt before serving.
• Soaking the porcini: Clean them with a damp cloth to avoid waterlogging.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little water if the barley has thickened the soup; store Parmesan separately.

Frequently asked questions