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White Bean, Barley & Mushroom Soup
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White Bean, Barley & Mushroom Soup

55 minServes 6Nutri-Score A€€
from @freshofftheraq2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oilPantry30 ml
  • carrot (diced)Produce2 pieces
  • celery stalks (diced)Produce2 pieces
  • onion (diced)Produce1 piece
  • cremini mushrooms (sliced)Produce300 g
  • garlic (minced)Produce4 pieces
  • tomato pastePantry30 g
  • dried herbs and spicesSpices5 g
  • red wineBeverages120 ml
  • white beans (canned, drained and rinsed)Pantry480 g
  • pearl barley (rinsed)Grains150 g
  • vegetable brothPantry1.5 litres
  • fresh herbs (chopped)Produce15 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

195kcal

Carbs
29 g
Proteins
8 g
Fat
5 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • wooden spoon

step by step

Method

  1. Sweat the mirepoix

    • Heat the olive oil in a large pot.
    • Add the carrot, celery and onion and cook down until softened.
    Step 1

  2. Cook the mushrooms

    • Add the cremini mushrooms and let them cook down until browned and their moisture has evaporated.
    Step 2

  3. Add garlic, tomato paste and spices

    • Stir in the garlic and fry briefly.
    • Add the tomato paste and the dried herbs and spices and let them activate in the heat.
    Step 3

  4. Deglaze with red wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pot.
    Step 4

  5. Add beans, barley and broth

    • Add the drained and rinsed white beans and the rinsed barley.
    • Pour in the vegetable broth and stir well.
    • Toss in the fresh herbs.
    Step 5

  6. Simmer the soup

    • Cover and let simmer until the barley is tender and the soup is hearty.
    • Season with salt and pepper to taste.
    Step 6
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