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Pumpkin, Bean and Barley Soup

di Academia Barilla

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Pumpkin, Bean and Barley Soup
1 hours


First course


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)

Preparation 10 minutes preparation + 50 minutes cooking
1. Peel and dice pumpkin

2. Heat 1 1/2 tablespoons of oil in a pan over medium heat

3. Add pumpkin and sauté for 2 - 3 minutes

4. Add 1 ladleful of water, turn down the heat and cook for an additional 5 minutes

5. Remove from the heat and keep warm

6. Boil barley in plenty of salted water for 30 minutes and drain

7. Chop celery, carrot, peeled garlic and onion

8. Heat 2 tablespoons of oil in another pan over medium heat and sauté the chopped vegetables until tender

9. Add beans and enough water to cover the vegetables

10. Boil for a couple of minutes, then add pumpkin and barley and cook for another 10 minutes

11. Season with salt to taste, stir in parsley and remaining oil

12. Serve with slices of toasted rustic bread