Zuppa d'Orzo e Fagioli (Barley and Borlotti Bean Soup)
A hearty alpine style soup of pearl barley, borlotti beans and kale, thick enough to eat as a meal.
Made with Soffritto and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £1.93 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the olive oil in a large pan over a medium heat. Add your ready made soffritto (see the base recipe) and the tomato purée and stir for 2 minutes.
- 2
Add the pearl barley and stir for 1 minute to coat in the oil.
- 3
Pour in your homemade vegetable stock (see the base recipe), add the rosemary and bay leaf, and bring to the boil. Cover and simmer for 30 minutes.
30 min - 4
Add the borlotti beans and kale and simmer for 10 to 15 minutes more, until the barley is tender but still chewy and the kale is soft.
12 min 30 s - 5
Remove the herbs. Lightly crush about a third of the beans with the back of a spoon to thicken the soup.
- 6
Season, add a splash of water if too thick, and serve with a drizzle of olive oil.
Tips
- Rinse the barley well to remove surface starch and dust.
- The barley keeps swelling as it sits. Add hot water when reheating.
- Add a parmesan rind or a squeeze of lemon at the end for more flavour.
Storing and freezing
Cool within 90 minutes. Keeps 3 days in the fridge, or 3 months in the freezer. Add water to loosen when reheating, and heat until steaming hot all the way through.
Questions
Is barley gluten free?
No. Pearl barley contains gluten. To make a gluten free version, use brown rice or buckwheat groats and cook for the time on the packet.
Can I use dried beans?
Yes. Soak 150 g dried borlotti overnight, boil hard for 10 minutes and simmer for about 1 hour until tender. Use them in place of the tin.
More made with soffritto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.