Tip: Buy a large butternut squash and freeze the leftovers in 2 cup portions to be ready in a snap later!
2 tsp extra-virgin olive oil
1 large onion, chopped
1 14 oz can reduced sodium chicken broth, or vegetable broth
1 3/4 cups water
1 cup pearl barley
4 cups cubed peeled butternut squash, (3/4-inch cubes)
1 cup chopped flat-leaf parsley
1 tsp freshly grated lemon zest
1 Tbsp lemon juice
2 tsp minced garlic
3 cups cannellini beans
1/4 tsp salt, or to taste
Freshly ground pepper, to taste
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes.
2. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes.
3. Stir in beans, parsley, lemon zest, lemon juice, garlic, salt and pepper gently.