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Zuppa di Orzo e Verdure #zuppadiorzoeverdure #pranzosano #pastocaldo #buonpranzoatutti #spiritonatalizio #buonappetito#cenaitaliana #zuppa #zuppadiorzoeverdure #rainingevening #foodporn #cucinaitaliana #cucinarechepassione #vegetables #healthyfood #colorfood Zuppa di Orzo e Verdure Recipe Guide

Zuppa di Orzo e Verdure

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Course Appetizer, Main Course, Salad
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, cutting board, knife, measuring cups and spoons, ladle

Ingredients
  

  • Ingredients
  • 1 cup pearl barley
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 zucchini diced
  • 1 bell pepper red or yellow, diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 4 cups vegetable or chicken broth
  • 1 can 14.5 oz diced tomatoes, with juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Variations
  • Add Protein: You can include cooked chicken turkey, or beans (like cannellini or chickpeas) for added protein.
  • Vegan Option: Use vegetable broth and skip any animal-derived ingredients.
  • Add Grains: Substitute barley with farro or quinoa for a different texture and flavor.

Instructions
 

  • Instructions
  • Prepare the Barley: Rinse the pearl barley under cold water and drain it. This helps remove any debris and reduces the starchiness.
  • Sauté the Vegetables:
  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the onion becomes translucent.
  • Stir in the minced garlic and cook for an additional minute, until fragrant.
  • Add the Remaining Vegetables:
  • Incorporate the diced zucchini, bell pepper, and green beans into the pot. Stir well and cook for another 5 minutes.
  • Combine Ingredients:
  • Pour in the vegetable or chicken broth, diced tomatoes (with their juice), and the rinsed barley. Add the dried oregano, thyme, salt, and pepper. Stir to combine all ingredients.
  • Simmer the Soup:
  • Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the barley is tender.
  • Adjust Seasoning: After cooking, taste the soup and adjust the seasoning if necessary. If the soup is too thick, add more broth or water to reach your desired consistency.
  • Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.