This is a rustic, deeply satisfying Italian soup inspired by the zuppa d’orzo e fagioli of Treviso, in the Veneto region of northeastern Italy. Here’s what makes it special:
The beans do double duty. Cannellini beans are pureed with their canning liquid to create a silky, creamy broth that feels rich without being heavy — a clever technique that builds body naturally. Then plumper, meatier Roman beans (borlotti/cranberry beans) are stirred in near the end for textural contrast and substance.
Barley gives it soul. Pearl barley is a traditional addition in this part of Italy — it’s starchy, chewy, and filling, making the soup feel like a true meal rather than a starter.
The greens add color and nutrition. Curly kale is the preferred choice here for its tender texture, though lacinato (Tuscan) kale (our choice) works too with another four or five minutes of simmering time.
The flavor profile is earthy and savory — the kind of soup that tastes like it’s been simmering all afternoon, with layers built from humble pantry ingredients.
Overall, it’s a cucina povera (“poor kitchen”) style dish — simple, nourishing, and deeply flavorful — the sort of thing an Italian grandmother might make on a cold winter day, stretching inexpensive ingredients into something truly memorable. It would pair beautifully with crusty bread and a drizzle of good olive oil on top.
TIP: Don’t use whole-grain or quick-cooking barley. The former requires an extremely long cooking time, and the latter lacks the heartiness and chew of pearled barley.
Italian Bean, Barley and Vegetable Soup
Ingredients
- 1 15½-oz. can cannellini beans
- 2 Tbsp. extra-virgin olive oil, plus more to serve
- 1 medium carrot, peeled, halved lengthwise and cut into ¼-inch half-rounds
- 1 small yellow onion, chopped
- 1 medium celery stalk, chopped into ¼-inch pieces
- 2 medium garlic cloves, chopped
- 2 Tbsp. chopped fresh sage
- 1 6-inch rosemary sprig
- Kosher salt and ground black pepper
- 1/2 cup pearled barley
- 1 quart low-sodium vegetable or chicken broth
- 1 15½-oz. can Roman beans, rinsed and drained
- 1 small bunch curly kale, stemmed and sliced into thin ribbons (about 6 cups)
- Finely grated Parmesan or pecorino Romano cheese, to serve
Directions
- In a blender, combine the cannellini beans with their liquid and 2 cups water. Blend until smooth, about 30 seconds.
- In a large saucepan over medium, combine the oil, carrot, onion, celery, garlic, sage, rosemary and ½ each teaspoon salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, 6 to 8 minutes. Stir in the barley, followed by the pureed cannellini beans and the broth. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the barley is al dente, 25 to 30 minutes.
- Stir in the roman beans and kale. Return to a simmer and cook, stirring occasionally, until both the kale and barley are tender, 8 to 10 minutes. Off heat, taste and season with salt and pepper. Remove and discard the rosemary. Serve the soup drizzled with additional oil and sprinkled with cheese.
Recipe by Rose Hattabaugh for Milk Street
Absolutely love the sound of this offering and, with your permission, shall pass the recipe onto foodie friends. Beans and barley in the one recipe with the vegetables and herbs lead to both health and ‘oomph’ – viva cucina povera . . . some of my very favourite dishes seem to have come along a simple route . . .
Absolutely pass it on!