Broccoli, Barley and Cannellini Bean Soup
Updated January 11, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 1 hour 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup pearl barley
Salt
1 head of broccoli (about 1 pound)
¼ cup extra-virgin olive oil, plus more for serving
1½ tablespoons chopped garlic
1 cup cooked cannellini or other white beans (from a 15-ounce can), rinsed and drained
1 beef bouillon cube or 1 teaspoon beef stock concentrate
Freshly ground black pepper
Nutritional analysis per serving (4 servings as a main course)
53 grams carbs; 402 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 15 grams fiber; 549 milligrams sodium; 18 grams protein; 4 grams sugar
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.
Based on the comments, I used one pot and just time the ingredients so the broccoli remained a little crisp. I found this to be absolutely delicious. I made five soups this weekend for a friend recuperating and this one was my favorite. I did use a chicken broth base doubled the beans doubled the barley for more protein than fiber. The lemon zest and flavors are perfect for someone recovering.
Agree, but I cooked the barley and broccoli in chicken stock and left out the bouilllon cube. Delicious!
Substituted farro for barley and vegetable stock instead of beef. What makes this soup sublime is finishing it with a little lemon juice and zest and for non vegan’s some grated auricchio cheese.