Barley and Vegetable Soup (Zuppa di Orzo)

We are right in the middle of winter, and with the cold season often comes the desire to bring something warm and comforting to the table: one of those steaming dishes to enjoy slowly while looking out the window at bare trees and fog wrapping the landscape. We therefore present a healthy and delicious dish shared by our Cesarina Annamaria from Milan: barley and vegetable soup.

With very few ingredients and just a few simple steps, you can enjoy a complete meal that will satisfy you without weighing you down. Our advice for a perfect result is to use high-quality extra virgin olive oil, because, as often happens with rustic preparations where the ingredients can be counted on one hand, it is precisely these small details that make all the difference.

Some information about barley

Barley, also known in Italian as “orzo”, is a very versatile grain that lends itself to many culinary uses: in addition to soups, it can be added to fresh summer salads or used as an alternative to rice or pasta in many first courses.
Belonging to the grass family (Graminaceae), barley originated in Western Asia and is very likely the oldest grain cultivated by humankind.

From a nutritional point of view, barley contains about 10% protein, less than 2% fat, and a rich carbohydrate component, which makes up about 80% of the total.