Lunch recipe · from the recipe book

Tuscan White Bean and Barley Vegetable Soup

Name: Tuscan White Bean and Barley Vegetable Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1½ tbsp (20 g) Olive oil; 1 medium (110 g) Yellow onion, diced; 2 medium (120 g) Carrots, diced; 2 stalks (80 g) Celery, diced; 4 cloves (12 g) Garlic, minced; 2 tbsp (32 g) Tomato paste; ¾ tsp (1 g) Dried rosemary, crumbled; 1 tsp (1 g) Dried thyme; ½ cup (100 g) Pearl barley, dry, rinsed; 4 cups (880 g) Vegetable broth; 2 cups (475 g) Water; 14 oz (400 g) Diced tomatoes, canned; 2¾ cups (500 g) Great northern or cannellini beans, canned, drained and rinsed; 1 medium (196 g) Zucchini, cut into half-moons; 4¾ cups chopped (100 g) Kale, stems removed, chopped; ½ tsp (1 g) Black pepper; ⅓ cup grated (30 g) Grated Parmesan

A hearty, rosemary-scented soup with creamy cannellini beans, chewy barley, tender vegetables and a salty Parmesan finish.

Dutch oven
1 hr 5 min · 25 min hands-on
Serves 4
Vegetarian

Over 60 g carbs
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

1½ tbsp20 gOlive oil
1 medium110 gYellow oniondiced
2 medium120 gCarrotsdiced
2 stalks80 gCelerydiced
4 cloves12 gGarlicminced
2 tbsp32 gTomato paste
¾ tsp1 gDried rosemarycrumbled
1 tsp1 gDried thyme
½ cup100 gPearl barley, dryrinsed
4 cups880 gVegetable broth
2 cups475 gWater
14 oz400 gDiced tomatoes, canned
2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsed
1 medium196 gZucchinicut into half-moons
4¾ cups chopped100 gKalestems removed, chopped
½ tsp1 gBlack pepper
⅓ cup grated30 gGrated Parmesan

Steps

Prep first: dice the onion, carrot and celery, mince the garlic, slice the zucchini, chop the kale and rinse the barley.
Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 7 minutes.
Stir in the garlic, tomato paste, rosemary and thyme and cook 1 minute until fragrant.
Add the barley, vegetable broth, water and canned tomatoes. Bring to a boil, then cover and simmer for 25 minutes.
Mash about a quarter of the great northern beans with a fork, then stir all the beans into the pot with the zucchini. Simmer uncovered 10 minutes, until the barley is tender.
Stir in the kale and black pepper and cook 3 to 4 minutes until the kale wilts.
Ladle into bowls and sprinkle each with the Parmesan.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Tuscan White Bean and Barley Vegetable Soup

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