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Shopping ListRecipe: Pumpkin, Bean and Barley Soup
Ingredients for 4 people
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- 10 1/2 ounces cooked mixed beans (chickpeas - beans - cannellini - borlotti)
1 cup pearl barley
5 1/4 ounces pumpkin
2 tablespoons parsley chopped
5 tablespoons extra virgin olive oil
1 celery rib
1 carrot
1 onion
1 clove garlic
Salt to taste
8 slices rustic bread toasted
Chili pepper to taste (optional)
Le Ricette
Pumpkin, Bean and Barley Soup
di Academia Barilla
PREPARATION TIME
60 min
60 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Puglia
Puglia
Tags
Ingredients for 4 people
10 1/2 ounces cooked mixed beans (chickpeas - beans - cannellini - borlotti)
1 cup pearl barley
5 1/4 ounces pumpkin
2 tablespoons parsley chopped
5 tablespoons extra virgin olive oil
1 celery rib
1 carrot
1 onion
1 clove garlic
Salt to taste
8 slices rustic bread toasted
Chili pepper to taste (optional)
Ingredients
Preparation 10 minutes preparation + 50 minutes cooking
Peel and dice pumpkin. Heat 1 1/2 tablespoons of oil in a pan over medium heat.
Add pumpkin and sauté for 2 - 3 minutes.
Add 1 ladleful of water, turn down the heat and cook for an additional 5 minutes. Remove from the heat and keep warm.
Boil barley in plenty of salted water for 30 minutes and drain. Chop celery, carrot, peeled garlic and onion.
Heat 2 tablespoons of oil in another pan over medium heat and sauté the chopped vegetables until tender.
Add beans and enough water to cover the vegetables. Boil for a couple of minutes, then add pumpkin and barley and cook for another 10 minutes.
Season with salt to taste, stir in parsley and remaining oil.
Serve with slices of toasted rustic bread.
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