Zuppa di Orzo e Verdure Recipe Guide

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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.

Zuppa di Orzo e Verdure, or Barley and Vegetable Soup, is a delightful and hearty Italian dish that combines the nutty flavor of barley with a variety of fresh vegetables. This comforting soup is not only nutritious but also incredibly satisfying, making it perfect for any day of the week. From my own personal experience, this dish is an excellent way to enjoy a medley of seasonal veggies while keeping things simple and delicious. Let me show you how I make this wonderful soup.

Notes on What to Expect

You can expect a hearty, flavorful soup that warms you up on a chilly day. The barley adds a nice chewiness while the vegetables provide vibrant color and nutrition. The broth is rich and aromatic, making every spoonful satisfying.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 55 minutes
• Ease of Cooking: Easy
• Servings: 4-6
• Calories: Approximately 200 per serving
• Cost of Ingredients: Approximately $10-15
• Cuisine: Italian
• Course: Main or appetizer
• Equipment Needed: Large pot, cutting board, knife, measuring cups and spoons, ladle
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Zuppa di Orzo e Verdure now.

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.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Zuppa di Orzo e Verdure now.

Tips

• Prep Ahead: Chop your vegetables ahead of time to make the cooking process quicker and easier.
• Storage: This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. If freezing, consider leaving out the broth and adding it fresh when reheating.
• Make it Spicy: Add red pepper flakes or diced jalapeños for a kick of heat.

Substitutions for Specific Dietary Needs

• Gluten-Free: Substitute barley with quinoa or rice.
• Low-Sodium: Use low-sodium broth and fresh herbs for flavor.

Instructions

1. Prepare the Barley: Rinse the pearl barley under cold water and drain it. This helps remove any debris and reduces the starchiness.
2. 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.
3. Add the Remaining Vegetables:
   • Incorporate the diced zucchini, bell pepper, and green beans into the pot. Stir well and cook for another 5 minutes.
4. 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.
5. 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.
6. 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.
7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.
8. > Go here to buy the must-have equipment and ingredients for creating a Savory  #Zuppa di Orzo e Verdure now.

Nutritional Information Per Serving

• Calories: Approximately 200
• Protein: 6g
• Fat: 4g
• Carbohydrates: 36g
• Fiber: 8g
• Sodium: Varies based on broth used

I hope this guide has made making Zuppa di Orzo e Verdure seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment!