Spring Vegetable Soup with Barley

Zuppa d’Orzo alle Verdure

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. 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.
  2. 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