Zuppa di Orzo e Fagioli (Bean and Barley Soup) Good Recipes

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Zuppa di Orzo e Fagioli (Bean and Barley Soup)

"A hearty and filling Italian soup packed with greens, pancetta, cannellini beans, and pearl barley."

Ingredients :

half pound pearl barley
2 tablespoons extra-virgin olive oil
2 oz pancetta bacon, diced
three/4 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 (15 ounce) cans cannellini beans, tired and rinsed, divided
water to cowl
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 sprig clean rosemary
2 tablespoons greater-virgin olive oil, or as preferred

Instructions :

Prep : 10M	Cook : 4M	Ready in : 2H5M

Place barley into a bowl and cowl with several inches of cool water; allow stand for 1 hour. Drain.
Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook dinner until slightly crisp, about 3 or four minutes. Stir onion, carrot, and celery into pancetta and cook till vegetables are slightly softened, 2 to a few mins.
Mix half of the beans into vegetable-pancetta mixture and pour in sufficient water to cover; stir in barley and final beans. Season mixture with salt and pepper. Bring liquid to a boil, lessen warmth to medium-low, and simmer for 40 mins, stirring regularly and including greater water if soup gets too thick.
Remove saucepan from heat and allow to sit down for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

Notes :

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