1 can (15.5 ounces) of cannellini beans, rinsed and drained
1 can (15.5 ounce) chickpeas, rinsed and drained
3 cups flat-leaf parsley, 2 cups of whole parsley, 1 cup of coarsely chopped barley
1 cup of fresh dill, coarsely chopped
2 tablespoons red-wine vinegar
1/4 cup of plain 2% greek yogurt
Instructions
In a large pot, heat two tablespoons extra virgin olive oil. Add the onions and garlic and cook till caramelized and tender, stirring frequently, about 15 minutes, scraping up brown bits.
Add the barley and 6 cups of water and bring to a boil. Reduce heat, simmer partially covered over medium heat for about 40 minutes. Stir in beans and chickpeas, cook until heated through, about 1 minute. Remove from heat, stir in the 2 cups of parsley. Add more water to thin soup to liking.
Meanwhile, in a blender, combine dill, chopped parsley, vinegar, remaining olive oil, and 2 tablespoons of water. Serve soup topped with pesto and yogurt.
Originally Submitted
7/9/2010
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