Barley, broccoli and cannellini bean soup from Marcella Cucina by Marcella Hazan

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Notes about this recipe

  • LeannCO on January 16, 2026

    Marcella shines again with this high fiber quotient of vegetables, beans & grains for a healthy yet satisfying light meal paired with a crusty yeasted bread. Used the Instant Pot to cook the dried cannellini beans, steamed the broccoli/reserved remaining stock added a bit more to make 1 cup to then cook the barley ~ true time-saver and perfect cook on each item. For the IP beans, no-soak method adding 3 smashed garlic cloves, 2 bay leaves, tablespoon of EVOO for 35 minutes/high, natural release for 10 minutes. Definitely a cold weather soup added to our rotation.

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