Broccoli, Barley, and Cannellini Bean Soup: A Nourishing Italian Classic

Minestra D'Orzo, Broccoli, E Cannellini

What Marcella Says About Broccoli

Broccoli may be available year-round in markets today, but its true season runs from late autumn through winter, when it is at its peak. The best way to judge its freshness is by looking at the florets—the buds should be tightly closed, deep blue-green or purplish, with no signs of yellowing. While many people focus on the florets, the most flavourful and meaty part of the vegetable is the stem. Once peeled of its tough outer skin, it becomes tender and sweet. In Italy, broccoli is often sold enveloped in its leaves, which are prized for their kale-like flavour and used in soups and vegetable dishes. Sadly, they are often stripped away before reaching the markets elsewhere, but if you grow your own, don't discard them, they make a wonderful addition to a bean soup.

Marcella’s approach to cooking broccoli is simple and precise, honouring its best qualities without overcomplicating the process. One of her favourite methods is a quick sauté in olive oil an…