Broccoli, Barley and Cannellini Bean Soup

Recipe from Marcella Hazan

Adapted by Pete Wells

Updated Jan. 12, 2026

Broccoli, Barley and Cannellini Bean Soup
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
4(254)
Comments
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This recipe is featured in a four-part series about creating healthier eating habits. This hearty broccoli soup, adapted from Marcella Hazan’s recipe in “Marcella Cucina” (HarperCollins Publishers, 1997), comes from Friuli, a region in northeastern Italy where barley is a favorite grain. It is Ms. Hazan’s version of a recipe traditionally made with cauliflower, and it is good that way, too, or made with romanesco. The high fiber quotient of the vegetables, beans and grains make it filling enough to serve as a light meal on its own. Instead of pearl barley, you can use hulled barley, which is even higher in fiber but takes longer to cook. —Pete Wells

Featured in: To Eat Healthier, Our Critic Went to the Source: His Kitchen

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Ingredients

Yield:4 servings as a main course, 6 as an appetizer
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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Ratings

4 out of 5
254 user ratings
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Comments

MER

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.

Mwk

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.

Betsy

Agree! Although I simply add the broccoli to the barley about 8-10 minutes prior to the barley being done.

Peter

And Don't forget to add the cannellini beans to the garlic and olive oil!

Jill

Used chicken bouillon instead of beef and added some thyme and oregano. Pearl barley doesn’t take that long to cook. This was really good!

Classics geek

Yummy as is, but added sautéed shallots and mushrooms, more barley, and served it over pearled couscous.

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Credits

Adapted from “Marcella Cucina” by Marcella Hazan (HarperCollins Publishers, 1997)

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