Barley, Broccoli, and Cannellini Bean Soup recipe

This recipe is courtesy of Victor and Marcella Hazan's cookbook, Marcella Cucina - Harper Collins 

This soup is about texture of the barley as much as flavor from the garlic.

1. Put the Barley in a soup pot add enough water to cover by 3 inches and a large pinch of salt.

2. Put a lid on the pot bring the water to a slow and steady, simmer, and cook for 45 minutes or until the barley is fully tender.

3. Drain one down, collect in the water in a bowl for possible use later in the soup.

4. While the barley is cooking, detach the florettes, and any small leaves from the broccoli and put them in a bowl of cold water.

5. Pare away from the broccoli's main stems, and from the florettes stems as well, the hard, dark green rind, and any other tough, stringy part.

6. Wash the stems under cold, running water, and the florettes and several changes of cold water.

7. Bring a pot of water to a boil, add 2 tablespoons salt and a the thick, main broccoli stems. The salt is to keep the broccoli green, and it will not make it too salty.

8. Cook for seven or eight minutes, then add the florettes.

9. When the water returns to boil, cook for another 10 minutes or so, then drain.

10. Chop the broccoli, rather fine and set aside.

11. Put the olive oil and garlic in a soup pot, turn on the heat to medium and cook the garlic, stirring frequently, just until it becomes colored a deep ivory.

12. Add the broccoli and cook for 2 to 3 minutes, turning it over from time to time to coat it well.

13. Drain the canned cannellini beans and discard the liquid.

14. Add the drained cannellini beans and barley and stir it once or twice.

15. Add enough of the barley's water, and if insufficient, plain, tapwater, to cover beans by 2 inches.

16. Add a teaspoon full of Glace de Viande Gold - Classic Reduced Brown Stock  and several grindings of pepper, and stir for 15 or 20 seconds.

17. Cook at a steady gentle simmer for about 5 minutes.

18. Taste and adjust the seasoning, transferring to serving bowl, and bring to the table.

Drizzle with a little olive oil to each bowl of soup after serving.