Broccoli, Barley and Cannellini Bean Soup

Recipe from Marcella Hazan

Adapted by Pete Wells

Updated January 11, 2026

  • Two bowls filled with a greenish soup with white beans, chunks of broccoli and bits of barley.
    Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
1 hour 15 minutes
Prep Time
10 minutes
Cook Time
1 hour 5 minutes
Rating
4(924)
Comments
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This recipe is featured in a four-part series about creating healthier eating habits. This hearty broccoli soup, adapted from Marcella Hazan’s recipe in “Marcella Cucina” (HarperCollins Publishers, 1997), comes from Friuli, a region in northeastern Italy where barley is a favorite grain. It is Ms. Hazan’s version of a recipe traditionally made with cauliflower, and it is good that way, too, or made with romanesco. The high fiber quotient of the vegetables, beans and grains make it filling enough to serve as a light meal on its own. Instead of pearl barley, you can use hulled barley, which is even higher in fiber but takes longer to cook. —Pete Wells

Featured in: To Eat Healthier, Our Critic Went to the Source: His Kitchen

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Ingredients

Yield:4 servings as a main course, 6 as an appetizer

  • ⅓ cup pearl barley

  • Salt

  • 1 head of broccoli (about 1 pound)

  • ¼ cup extra-virgin olive oil, plus more for serving

  • 1½ tablespoons chopped garlic

  • 1 cup cooked cannellini or other white beans (from a 15-ounce can), rinsed and drained

  • 1 beef bouillon cube or 1 teaspoon beef stock concentrate

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings as a main course)

87 grams carbs; 588 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 23 grams fiber; 679 milligrams sodium; 32 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the barley in a large saucepan with enough water to cover by 3 inches and a large pinch of salt. Bring to a slow, steady simmer, then cover, and cook until the barley is fully tender, 30 to 45 minutes. Drain, saving the water in a bowl for the soup.

  2. Step 2

    While the barley is cooking, detach the florets and any small leaves from the broccoli. Peel the main stems and the florets’ stems. Rinse the broccoli well.

  3. Step 3

    Fill a large soup pot with water and bring to a boil. Add 2 tablespoons salt and the thick, main broccoli stems. (The salt is to keep the broccoli green and it will not make it too salty.) Cook for 7 or 8 minutes, then add the florets. When the water returns to a boil, cook for another 10 minutes or so, then drain. Chop the broccoli rather fine and set aside.

  4. Step 4

    Put the olive oil and garlic in the soup pot, turn on the heat to medium, and cook, stirring frequently, just until the garlic turns a deep ivory, about 1 ½ minutes.

  5. Step 5

    Add the broccoli and cook for 2 or 3 minutes, turning it over from time to time to coat it well. Add the cannellini beans and cooked barley and stir once or twice.

  6. Step 6

    Add enough of the barley cooking water to cover by at least 2 inches, using fresh water if you need more. Put in the bouillon cube and several grindings of pepper, and stir for 15 or 20 seconds. Bring to a simmer and cook for about 5 minutes. Taste and correct for seasoning. Serve with a trickle of olive oil in each bowl.

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Ratings

4 out of 5
924 user ratings
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Comments

MER

It makes no sense to cook broccoli in a lot of water, then drain it. Cook the broccoli in a medium amount of water, then use it for the soup, thus preserving the nutrients otherwise lost.

Mwk

Cook the broccoli first in the lightly salted water, pull it out when it's cooked and then cook the barley in that same water. That's how they do it in Italy with pasta and grains.

Betsy

Agree! Although I simply add the broccoli to the barley about 8-10 minutes prior to the barley being done.

Kathleen P

This is a solid recipe with some modifications gleaned from other cooks here: Precooked the barley for 30 min uncovered - low boil Used total 3 cups liquid: some of the barley cooking water plus low-sodium chic broth Sauteed half an onion in the oil til soft, then a ton of garlic Added the broth, a parm rind, and the cooked barley, simmered more Added the broccoli florets, simmered more, added the beans, heated through Served with eevo and grated parm Husband says it tastes "very Italian"

Sarah

I truly didn’t understand why all the extra steps. It’s soup and should be easy. I followed the ingredients list with only two changes… I added an onion and instead of beef bouillon, I used vegetable (to keep it vegetarian). As for the instructions, I made it like any other soup… cooked the base of onion and garlic in olive oil, added 4 cups of water (vegetable broth) and the barley. Cooked for 30 minutes, then added the small chopped broccoli and beans. Cooked an additional 15 minutes and it came out great! I did add additional salt and some fresh black pepper to taste. So simple. As for flavor, it wasn’t bland as others have said, but we did feel that it needed a little something extra. We likely won’t be making it again, but it worked for my on hand ingredients.

Peg

There are vegan "No Beef" boulion cubes on the market that work well for lads of vegan conversion recipes. @ann

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Credits

Adapted from “Marcella Cucina” by Marcella Hazan (HarperCollins Publishers, 1997)

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