Directions:
- Add the oil to a large pot; add in the pancetta.
- Cook, stirring frequently, over medium heat until the pancetta is lightly browned, about 10 minutes.
- Add in celery, carrots, onion, and garlic.
- Cook, stirring frequently, until the vegetables are golden, about 10 minutes.
- Add in the beans and 4 cups water; bring to a simmer.
- Cover and cook over low heat for 30 minutes.
- Mash some of the beans with the back of a large spoon.
- Add in the barley, salt, and pepper to taste.
- Cook 30 minutes or until the barley is tender.
- Stir the soup frequently so that the barley does not stick to the bottom of the pot.
- Add water if the soup is too thick; serve hot or warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.48 Kcal (647 kJ) | ||
| Calories from fat | 72.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 12% | |
|---|---|---|---|
| Cholesterol | 7.56mg | 3% | |
| Sodium | 203.86mg | 8% | |
| Potassium | 246.96mg | 5% | |
| Total Carbs | 16.63g | 6% | |
| Sugars | 2.34g | 9% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 4.55g | 9% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 155.42 Kcal (651 kJ) | ||
| Calories from fat | 72.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.05g | 12% | |
|---|---|---|---|
| Cholesterol | 7.61mg | 3% | |
| Sodium | 205.09mg | 8% | |
| Potassium | 248.45mg | 5% | |
| Total Carbs | 16.73g | 6% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 37.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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