White Bean and Barle Italian Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 271.2
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 415.5 mg
  • Total Carbs: 55.0 g
  • Dietary Fiber: 18.2 g
  • Protein: 15.5 g

View full nutritional breakdown of White Bean and Barle Italian Soup calories by ingredient


Vegetarian soup with white beans and barley Vegetarian soup with white beans and barley
Number of Servings: 10


    500 gram Beans - Dry White
    240- 250 grams Celery, chopped, including some celery tops
    200 grams Onions, chopped
    288 - 300 grams Carrots, chopped
    13 - 15 grams Garlic
    15 grams Basil
    7 grams Parsley
    800 grams Tomatoes, red, ripe, canned, whole, no salt added
    215 grams Pearl Barley (dry)
    .5 tbsp Salt
    10 cup (8 fl oz) Water, tap


While the beans are cooking, chop the veggies. I drained the beans through a colander into a bowl, and used the bean water as part of my 10 cups of water.


Soak beans overnight. Pressure cook beans until soft. (6-8 minutes unless you are not at or near sea level. If at higher altitude review manual for time.) Or cook on stove top until soft. Once beans are cooked add all other ingredients. Bring to simmer and cook for one hour. You may need to add water as the barley cooks to keep soup from drying up.

Serving Size: 10 1& 1/4 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user ONCESLIM1.