FRESH Ideas: Italian Legume and Soup

Italian Legume and Soup


1/2 cup of pearled barley

1/2 cup of lentils

1/2 cup of dried split peas

1/2 cup of white beans

1/4 cup olive oil

1 parsnip, diced

1 onion, diced

1 can diced tomatoes, drained & rinsed

1 clove of garlic, minced

4 cups unsalted vegetable broth

2 cups water

1 bay leaf

2 sage leaves

1 sprig of rosemary

salt and pepper, to taste.

1 cup uncooked broken spaghetti 


The night before cooking place the barley, lentils, peas, and beans in a large bowl and cover with water. Soak for at least eight hours. To cook the soup, in a large saucepan heat the oil and sauté the onion and parsnip until soft. Stir in the garlic and diced tomatoes. Pour in the broth and water and add the beans. Also add the rosemary, sage and bay leaves. Simmer for 45 minutes before adding the noodles. Cook for another 10 minutes until noodles are soft. Add more water or broth if necessary. At the end of cooking salt and pepper to taste. Remove the rosemary sprig, sage leaves and bay leaf before serving.


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