Spring Vegetable Soup with Barley

Name: Spring Vegetable Soup with Barley (Zuppa d’Orzo alle Verdure)
Prep time: 30 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 4 ounces carrots; 8 ounces small zucchini; 2 tablespoons extra virgin olive oil; ½ medium yellow onion; ½ cup pearl barley; 12 fresh basil leaves; Salt; Freshly ground black pepper; 6 ounces green beans; 12 ounces large red potatoes; 5 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 5 cups water

Zuppa d’Orzo alle Verdure

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

A delicate-tasting, quick, and delicious spring vegetable soup.

Ingredients

½ medium yellow onion
2 tablespoons extra virgin olive oil
8 ounces

Europe
Italy
Spring
Soup
Mediterranean

Method

Peel and finely chop the onion. Put it with the olive oil in a soup pot over medium-high heat. Sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, cut the zucchini into ½-inch dice. Peel the carrots and cut into ½-inch dice. Snap or cut off the ends of the green beans and cut into ½-inch lengths