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Gallery Herb-Pesto Barley Soup Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 6 garlic cloves, minced Coarse salt and ground pepper 1 cup pearled barley 1 can (15 1/2 ounces) cannellini beans, rinsed and drained 1 can (15 1/2 ounces) chickpeas, rinsed and drained 3 cups flat-leaf parsley leaves (from a large bunch) 1 cup fresh dill, coarsely chopped 1 cup fresh mint leaves, coarsely chopped 2 tablespoons red-wine vinegar 1/4 cup plain 2 percent Greek yogurt
Gallery Herb-Pesto Barley Soup
Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Gallery
Herb-Pesto Barley Soup
Herb-Pesto Barley Soup
Herb-Pesto Barley Soup
Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 4
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 6 garlic cloves, minced Coarse salt and ground pepper 1 cup pearled barley 1 can (15 1/2 ounces) cannellini beans, rinsed and drained 1 can (15 1/2 ounces) chickpeas, rinsed and drained 3 cups flat-leaf parsley leaves (from a large bunch) 1 cup fresh dill, coarsely chopped 1 cup fresh mint leaves, coarsely chopped 2 tablespoons red-wine vinegar 1/4 cup plain 2 percent Greek yogurt
Directions
In a 5-quart Dutch oven or large pot, heat 2 tablespoons oil over medium-high. Add onions and garlic and cook until caramelized and tender, stirring frequently, about 15 minutes, scraping up the browned bits (add a little water to the bottom of the pot if it begins to overbrown). Season with salt and pepper.
Add barley and 6 cups water and bring to a boil. Reduce heat; simmer partially covered over medium until barley is tender, about 40 minutes. Stir in beans and chickpeas and cook until heated through, about 1 minute. Remove from heat, stir in the 2 cups whole parsley leaves. Add more water to thin soup as necessary. Season with salt and pepper.
Meanwhile, in blender, combine dill, mint, chopped parsley, vinegar, remaining 1/4 cup oil, and 2 tablespoons water. Puree to desired consistency. Serve soup topped with herb pesto and a dollop of yogurt.
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All Reviews for Herb-Pesto Barley Soup
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All Reviews for Herb-Pesto Barley Soup
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
