Vegetable Soup with Squash and Barley

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 carrot
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.


About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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