This recipe is featured in a four-part series about creating healthier eating habits. This hearty broccoli soup, adapted from Marcella Hazan’s recipe in “Marcella Cucina” (HarperCollins Publishers, 1997), comes from Friuli, a region in northeastern Italy where barley is a favorite grain. It is Ms. Hazan’s version of a recipe traditionally made with cauliflower, and it is good that way, too, or made with romanesco. The high fiber quotient of the vegetables, beans and grains make it filling enough to serve as a light meal on its own. Instead of pearl barley, you can use hulled barley, which is even higher in fiber but takes longer to cook. —Pete Wells