Zuppa Di Legumi Con Zucca E Orzetto, Vegetable Soup with Squash and Barley, from the Puglia region. Another recipe for La Cucina.
When Chris first saw the soup he did not seem impressed. After his 2nd bowl I knew it was good. And was it good. I had Roasted Butternut Squash in the freezer and White Bean Puree from a previous soup. I used the puree with a little vegetable broth so we had another meatless meal.
1/4 cup olive oil
4 oz. yellow winter squash, peeled and cut into cubes
2 cups broth
1 celery stalk
1 garlic clove
1 medium onion
1/2 lb. legumes (chickpeas, cannelli, and/or cranberry beans), cooked, liquid reserved
6 oz. barley cooked in water
1 tsp. chili-pepper flakes or 1 tbsp. chopped flat-leaf parsley
Peasant-style bread, slice and toasted
Heat half of the olive oil in pot; add the squash and saute until it begins to take on a little color.
Add the broth, and simmer until the squash is done; set aside and keep warm.
Chop together the celery, carrot, garlic and onion. Heat the remaining olive oil in a pot and saute the vegetables; add the legumes and their water, then add the squash and barley.
Adjust for salt and add chili pepper flakes or parsley. Serve with slices of toasted peasant-style bread.