Barley is an ancient grain that is used in Italy’s northern provinces. It creates a thick and robust soup flavored with many vegetables and herbs, as well as cannellini beans.
1 tablespoon olive oil
1 medium white onion, minced
2 cloves garlic, minced
1 celery rib, washed and the fronds removed, sliced thin
3/4 pearl barley, rinsed well
5 cups low-fat chicken broth
1/4 cup fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 bay leaf
1 15-oz can cannellini beans, drained and rinsed
3/4 cup fresh corn kernels, or frozen kernels, thawed
Salt to taste
Parmesan cheese (optional)
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and celery and cook, stirring, for about 3 minutes or until onion is translucent. Scrape mixture into the slow cooker.
2. Add the barley, broth, parsley, rosemary, and bay leaf to the slow cooker and stir well to combine. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until vegetables are tender.
3. If cooking on Low, raise heat to High. Stir in the beans and corn, and cook for an additional 30 to 40 minutes, until vegetables are heated through.
4. Remove and discard bay leaf, and season with salt to taste.
5. Serve hot, topping with Parmesan if desired.