Barley And Cannellini Bean Stew Recipe

Ingredients for Barley And Cannellini Bean Stew

• Cooking Oil
• Garlic Cloves
• 1 medium onion, chopped
• Crushed Tomatoes
• 4 cups vegetable broth
• 2 cups water
• Cannellini Beans
• 1 teaspoon dried oregano
• 1 cup barley
• 1 cup broccoli florets, chopped
• 1 cup carrots, chopped
• Red Wine
• Salt And Pepper

How to Make Barley And Cannellini Bean Stew

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Sauté for 5 minutes, until softened.
2. Stir in 1 (28 ounce) can crushed tomatoes, 4 cups vegetable broth, 2 cups water, 2 (15 ounce) cans cannellini beans (drained and rinsed), and 1 teaspoon dried oregano.
3. Bring to a boil, then add 1 cup barley. Reduce heat to low, cover, and simmer for 25 minutes, or until barley is almost tender.
4. Add 1 cup chopped broccoli florets, 1 cup chopped carrots, 1 teaspoon salt, and ½ teaspoon black pepper.
5. Continue to simmer for another 15 minutes, or until vegetables are tender. Taste and adjust seasonings as needed.
6. Serve hot, garnished with fresh parsley or a drizzle of olive oil (optional).