Esta es una exhibición prevé de cómo se va ver la receta de 'Barley Cannellini Bean Stew With Broccoli And Tomatoes' imprimido.

Receta Barley Cannellini Bean Stew With Broccoli And Tomatoes
by Global Cookbook

Barley Cannellini Bean Stew With Broccoli And Tomatoes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 Tbsp. canola oil
  • 3 x cloves garlic, chopped
  • 1 lrg yellow onion
  • 1 x 28 ounce can crushed tomatoes
  • 4 c. vegetable stock, preferrably homemade
  • 1 c. dry cannellini beans
  • 3/4 c. uncooked barley
  • 2 c. minced broccoli
  • 2 med carrot, minced
  • 3 Tbsp. fresh oregano leaves
  • 1/8 tsp salt several grinds black pepper

Direcciones

  1. Heat the oil in a stockpot over medium heat and saute/fry the onion and garlic for several min, then add in the tomatoes, vegetable stock, and beans. Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally, 25 min. Meanwhile, put the barley in a small pan with a tight fitting lid.
  2. Add in 2 c. of warm water, cover, and let stand 20 min. Add in the barley to the soup, along with its soaking liquid, return to a simmer, and cook an additional 20 min over medium heat. Stir in the broccoli, carrots, oregano, salt, and pepper, plus 2 c. of warm water, and cook 20-25 min longer till the vegetables and beans are tender. Serve immediately.