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Quick Barley & White Bean Soup with Prosciutto Recipe
|Butter/Margarine||30 Gram (2 Tablespoon)|
|Shallots||55 Gram, finely chopped (2 Shallots)|
|Carrot||2 Ounce, coarsely shredded (1 Medium Sized, 55 Gram)|
|Pearl barley||115 Gram (2/3 Cup)|
|Fat free, low sodium chicken broth||5 Cup (80 tbs) (1.2 Liters)|
|Thinly sliced prosciutto||2 Ounce, cut into thin strips (55 Gram)|
|Dried thyme||1⁄2 Teaspoon|
|Canned white beans||15 Ounce, rinsed and drained (1 Can, 430 Gram)|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1099 Calories from Fat 279
% Daily Value*
Total Fat 31 g48.3%
Saturated Fat 16.5 g82.4%
Trans Fat 0 g
Cholesterol 103.6 mg
Sodium 732.4 mg30.5%
Total Carbohydrates 151 g50.2%
Dietary Fiber 27.8 g111.1%
Sugars 4.4 g
Protein 54 g108.2%
Vitamin A 244.7% Vitamin C 48.2%
Calcium 54.1% Iron 99.7%
*Based on a 2000 Calorie diet
Add butter and wait for about 1 more minute.
Add shallots and carrot: cook, stirring often, just until shallots are soft (about 3 minutes).
Add barley: cook, stirring, until light golden.
Stir in broth, prosciutto, thyme, and pepper.
Bring to a boil: then reduce heat, cover, and simmer until barley is tender to bite (about 30 minutes).
Add beans; cook, stirring occasionally, until heated through (about 3 minutes).
Sprinkle with parsley before serving.