Broccoli, Barley and Cannellini Bean Soup
Updated Jan. 11, 2026
- Total Time
- 1 hour 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 5 minutes
- Rating
- Comments
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Ingredients
- ⅓cup pearl barley
- Salt
- 1head of broccoli (about 1 pound)
- ¼cup extra-virgin olive oil, plus more for serving
- 1½ tablespoons chopped garlic
- 1cup cooked cannellini or other white beans (from a 15-ounce can), rinsed and drained
- 1beef bouillon cube or 1 teaspoon beef stock concentrate
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
402 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 15 grams dietary fiber; 4 grams sugars; 18 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the barley in a large saucepan with enough water to cover by 3 inches and a large pinch of salt. Bring to a slow, steady simmer, then cover, and cook until the barley is fully tender, 30 to 45 minutes. Drain, saving the water in a bowl for the soup.
- Step 2
While the barley is cooking, detach the florets and any small leaves from the broccoli. Peel the main stems and the florets’ stems. Rinse the broccoli well.
- Step 3
Fill a large soup pot with water and bring to a boil. Add 2 tablespoons salt and the thick, main broccoli stems. (The salt is to keep the broccoli green and it will not make it too salty.) Cook for 7 or 8 minutes, then add the florets. When the water returns to a boil, cook for another 10 minutes or so, then drain. Chop the broccoli rather fine and set aside.
- Step 4
Put the olive oil and garlic in the soup pot, turn on the heat to medium, and cook, stirring frequently, just until the garlic turns a deep ivory, about 1 ½ minutes.
- Step 5
Add the broccoli and cook for 2 or 3 minutes, turning it over from time to time to coat it well. Add the cannellini beans and cooked barley and stir once or twice.
- Step 6
Add enough of the barley cooking water to cover by at least 2 inches, using fresh water if you need more. Put in the bouillon cube and several grindings of pepper, and stir for 15 or 20 seconds. Bring to a simmer and cook for about 5 minutes. Taste and correct for seasoning. Serve with a trickle of olive oil in each bowl.
Private Notes
Comments
It makes no sense to cook broccoli in a lot of water, then drain it. Cook the broccoli in a medium amount of water, then use it for the soup, thus preserving the nutrients otherwise lost.
Cook the broccoli first in the lightly salted water, pull it out when it's cooked and then cook the barley in that same water. That's how they do it in Italy with pasta and grains.
Agree! Although I simply add the broccoli to the barley about 8-10 minutes prior to the barley being done.
Recipe is fantastic as-is, and I'm reluctant to add a modification but am dying to share this one because I've done it the past two times and believe it takes it to a new level: cook everything as-is except the beans. For the beans: in a separate saucepan, saute 4 or more minced large garlic cloves in olive oil on medium-high heat until they start to brown/turn a deep gold. Pour the can of beans into the hot saucepan, be ready for it to sputter a bit when it hits the hot oil and garlic. Once the edges are bubbling, stir and reduce heat to simmer for 15 min (to help soften any still-mealy beans). Take it off the heat and hit it with an immersion blender as much as you want (I leave a few whole ones, but feel free to go to town). This both thickens the broth and blesses it with a creamy garlicky flavor my family loves. Enjoy!
Used chicken buillion instead of beef and faro instead of barley. Very good taste and texture.
We roasted about a third of the broccoli instead to add a little extra flavor. Absolutely delicious!