Tuscan White Bean and Barley Soup

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Soak 8 ounces of dry cannellini beans for 20-25 minutes.

Cook beans in the Instant Pot for 35-40 minutes at high pressure.

Heat olive oil in a pot and add 1 cup of chopped onion; cook until caramelized for about 10 minutes.

Add chopped celery and carrot; cook for 4-5 minutes to sweat them.

Add black pepper and 1 clove of crushed garlic; cook for 1 minute.

Stir in 1/2 cup of barley and the cooked cannellini beans.

Add 1 can of diced tomatoes and 2.5 cups of unsalted chicken stock; bring to a boil.

Reduce heat and simmer for 25-30 minutes until barley is tender.

Season with salt to taste and garnish with shredded parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens