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Cannellini Bean And Sardinian Barley Soup Recipe

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This recipe for Cannellini Bean And Sardinian Barley Soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups vegetable stock
1 15 oz can cannellini beans, drained and rinsed
10 oz. barley or Italian couscous
2 tablespoons olive oil
1 sprig fresh rosemary, leaves only
salt and freshly ground pepper
Directions:
Directions:
In a large pot, warm the stock. Place cannellini beans in a blender and puree until smooth, adding a bit of water, if necessary. Add the puree to the pot with the stock and bring to a boil. Add couscous or barley, and cook until al dente, about 10 minutes.

In small skillet over medium heat, warm olive oil with rosemary leaves to infuse the taste of the oil. Add this to soup, reserving the rosemary for garnish. Season soup with salt and pepper and serve.

 

 

 

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