Skip to main content
LoginSign Up
Italian Bean, Barley and Vegetable Soup

Italian Bean, Barley and Vegetable Soup

By Rose HattabaughNovember 14, 2025

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour

This wintry soup is loosely based on the zuppa d’orzo e fagioli that we learned from chef Guido Severin at Trattoria Toni de Spin in Treviso, Italy. We use two different kinds of canned beans. Cannellini beans, pureed with the canning liquid and some water, lend a rich, creamy quality to the broth without weighing it down. Near the end of cooking, we add canned Roman beans (also called borlotti or cranberry beans), which are plumper and meatier than cannellinis, to complement the vegetables and barley. (If you can’t find Roman beans, pinto beans are a good substitute.) We prefer the more delicate texture of curly kale in the soup, but if you would like to use lacinato kale, substitute an equal amount but give it another four or five minutes of simmering to tenderize the leaves.

Tip

Don’t use whole-grain or quick-cooking barley. The former requires an extremely long cooking time, and the latter lacks the heartiness and chew of pearled barley.

Ingredients
  • 1

    15½-ounce can cannellini beans

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium carrot, peeled, halved lengthwise and cut into ¼-inch half-rounds

  • 1

    small yellow onion, chopped

  • 1

    medium celery stalk, chopped into ¼-inch pieces

  • 2

    medium garlic cloves, chopped

  • 2

    tablespoons chopped fresh sage

  • 1

    6-inch rosemary sprig

  • Kosher salt and ground black pepper

  • ½

    cup pearled barley

  • 1

    quart low-sodium vegetable or chicken broth

  • 1

    15½-ounce can Roman beans (see headnote), rinsed and drained

  • 1

    small bunch curly kale, stemmed and sliced into thin ribbons (about 6 cups)

  • Finely grated Parmesan or pecorino Romano cheese, to serve

Step 1

In a blender, combine the cannellini beans with their liquid and 2 cups water. Blend until smooth, about 30 seconds.

Step 2

In a large saucepan over medium, combine the oil, carrot, onion, celery, garlic, sage, rosemary and ½ each teaspoon salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, 6 to 8 minutes. Stir in the barley, followed by the pureed cannellini beans and the broth. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the barley is al dente, 25 to 30 minutes.

Step 3

Stir in the roman beans and kale. Return to a simmer and cook, stirring occasionally, until both the kale and barley are tender, 8 to 10 minutes. Off heat, taste and season with salt and pepper. Remove and discard the rosemary. Serve the soup drizzled with additional oil and sprinkled with cheese.

Featured in