Recipes › Soup › Italian Barley And Vegetable Soup Recipe

Italian Barley And Vegetable Soup Recipe

Recipe by Pedro M. A. Neves

This hearty Italian barley and vegetable soup, known as orzotto, combines pearl barley with seasonal vegetables in a light broth infused with herbs. A rustic, nourishing dish from the Italian countryside, it delivers comfort and substance without heaviness. Perfect as a first course or light main meal, this soup celebrates simple ingredients prepared with care.

Ingredients

• 200g pearl barley
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely diced
• 2 carrots, peeled and cut into small dice
• 2 celery stalks, finely chopped
• 200g zucchini, cut into small cubes
• 150g green beans, trimmed and cut into 2cm pieces
• 1 can (400g) diced tomatoes
• 1 litre vegetable broth
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and black pepper to taste
• Grated Parmigiano-Reggiano for serving
• Fresh parsley for garnish

Instructions

1. Rinse the pearl barley under cold running water and set aside to drain.

2. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, stirring frequently for 5 minutes until the vegetables begin to soften.

3. Add the minced garlic to the softened vegetables and cook for 1 minute, stirring constantly until fragrant.

4. Pour in the vegetable broth and add the drained barley, bay leaves, thyme, and oregano. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25 minutes, stirring occasionally.

5. Add the canned tomatoes with their juice, zucchini, and green beans to the pot. Stir well to combine and continue simmering for 12–15 minutes until the barley is tender and the vegetables are cooked through.

6. Taste the soup and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving.

7. Ladle the soup into bowls and serve hot, topped with grated Parmigiano-Reggiano and fresh parsley.

Substitutions

• Replace pearl barley with farro (spelt) or brown rice for a different grain texture
• Substitute green beans with diced pumpkin or squash for autumn variations
• Use chicken or beef broth instead of vegetable broth for added depth
• Swap fresh parsley with fresh basil or mint for different herbaceous notes

Tips

• Do not skip rinsing the barley, as it removes excess starch and prevents the soup from becoming too thick
• If the soup becomes too thick as it sits, thin it with additional warm broth or water before serving
• This soup improves in flavour after one day; make it ahead and gently reheat on the stovetop
• For a protein boost, add cannellini beans or lentils in the final 10 minutes of cooking

Barley soup is a traditional peasant dish found throughout rural Italy, particularly in northern regions. Its humble combination of barley, seasonal vegetables, and simple broth reflects the Italian principle of cucina povera—making nourishing, flavourful meals from basic, affordable ingredients.

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