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Barley Cannellini Bean Stew With Broccoli And Tomatoes Recipe

by Global Cookbook

Ingredients

2 Tbsp. canola oil 3 x cloves garlic, chopped 1 lrg yellow onion 1 x 28 ounce can crushed tomatoes 4 c. vegetable stock, preferrably homemade 1 c. dry cannellini beans

3/4 c. uncooked barley 2 c. minced broccoli 2 med carrot, minced 3 Tbsp. fresh oregano leaves 1/8 tsp salt several grinds black pepper

Directions

1. Heat the oil in a stockpot over medium heat and saute/fry the onion and garlic for several min, then add in the tomatoes, vegetable stock, and beans. Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally, 25 min. Meanwhile, put the barley in a small pan with a tight fitting lid.
2. Add in 2 c. of warm water, cover, and let stand 20 min. Add in the barley to the soup, along with its soaking liquid, return to a simmer, and cook an additional 20 min over medium heat. Stir in the broccoli, carrots, oregano, salt, and pepper, plus 2 c. of warm water, and cook 20-25 min longer till the vegetables and beans are tender. Serve immediately.

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