GOLDEN VALLEY, Minn. — Our cold winter nights are perfect for hot and savory soup. With this in mind, James Beard Award winning chef and cookbook author Beth Dooley stirs the pot with a delicious Tuscan bean and barley soup. The intrepid chef also adds that it can be prepared vegan, vegetarian or to make it heartier, you can add sausage as well.
Tuscan Bean & Barley Soup
Serves 4 to 6
1 tablespoon olive or vegetable oil
Pinch salt and freshly ground pepper
1 large onion, sliced
1 small celeriac, peeled and diced, or 2 celery stalks, chopped
2 carrots diced
3 cloves smashed garlic
1 cup cooked barley, farro, or whole oats
1 cup cooked or canned white beans
2 cups canned tomatoes with juice
4 cups vegetable or chicken stock, or more if needed
2 tablespoons fresh thyme
1 fresh rosemary sprig
1/4 cup chopped fresh parsley
Freshly grated Parmesan cheese
In a large deep pot set over medium heat, sauce the onion, celeriac, carrots, and garlic and cook until tender, about to 10 minutes. stir in the barley beans, tomatoes and stock along with the thyme and rosemary. Bring to a gently simmer and cook together for about 5 to 10 minutes. Serve topped with the fresh barley and cheese.
RELATED: Beth Dooley talks healthier eating
RELATED: Beth Dooley's sandwich buffet