“Tricolore” refers to the three colors of the Italian flag, but this recipe has surprising choices for the red, white, and green—kidney beans, barley, and broccoli! Notes: Choose hull-less rather than pearl barley for better taste and more fiber. Always save and freeze Parmigiano-Reggiano rinds as they add great flavor to soups and stews.
Ingredients
- 1 cup hull-less barley, uncooked
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 2 garlic cloves, minced
- 1 pound broccoli florets, coarsely chopped
- 6 cups homemade or store-bought low-sodium chicken or vegetable broth
- Optional: rind from a block of Parmigiano-Reggiano cheese
- One 15.5-ounce can red kidney beans, rinsed and drained
- Fine sea salt to taste
- Freshly ground black pepper to taste
- Shavings of Parmigiano-Reggiano cheese
Directions
Step 1
In a medium saucepan, bring the barley and 4 cups of water to a boil. Lower the heat to a simmer and cook until tender, an hour or more. When the barley is done, all the water should have evaporated. Check it regularly in case the water evaporates before the barley is cooked through.
Step 2
Heat a stockpot over medium-high heat. When hot, add the 3 tablespoons olive oil and the garlic. Sauté until the garlic softens. Add the broccoli, broth, and, if using, the cheese rind. Bring to a simmer and cook until the broccoli is tender, about 12 minutes. Add in the cooked barley and beans and heat through. Season to taste with salt and pepper.
Step 3
Serve with large shavings of cheese and a drizzle of olive oil.
Yields 6 servings