Italian Barley Soup
Warm and hearty, Italian Barley Soup is the perfect blend of wholesome comfort and rustic Italian flavors. Packed with nutrient-rich vegetables like carrots, celery, zucchini, and spinach, this soup delivers a satisfying medley of textures and vibrant hues. Pearl barley adds a hearty, nutty base while aromatic herbs like oregano, thyme, and a bay leaf infuse the broth with layers of earthy flavor. A slow simmer ensures tender veggies and perfectly cooked barley, while a finishing touch of Parmesan cheese and fresh parsley elevates each serving. Ready in just an hour, this one-pot recipe is an easy, healthy option for weeknight dinners or meal prep. Pair it with crusty bread for dipping, and enjoy a cozy, nutrient-packed meal that will transport you to the heart of Italy. Perfect for fans of veggie-packed soups, Italian cooking, and wholesome comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 0.75 cup pearl barley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 medium zucchini, diced
- 2 cups spinach leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup grated Parmesan cheese (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste and stir well to coat the vegetables. Cook for 1-2 minutes to caramelize the tomato paste slightly.
Pour in the canned diced tomatoes and vegetable broth, then bring the mixture to a boil.
Stir in the pearl barley, dried oregano, dried thyme, and the bay leaf. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.
Add the diced zucchini to the pot and cook for another 10 minutes until the barley and all vegetables are tender.
Remove the bay leaf, then stir in the chopped spinach. Let it wilt for 2-3 minutes.
Season the soup with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and, optionally, top with grated Parmesan cheese and fresh parsley for garnish before serving.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 7460 mg | 324% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 56.8 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1355 mg | 104% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 6388 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
