Friulian Barley and Bean Soup |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Zuppa di Orzo e Fagioli in '1,000 Italian Recipes' by Michele Scicilone Ingredients:
2 tablespoons olive oil |
2 ounces finely chopped pancetta |
2 celery ribs, chopped |
2 carrots, chopped |
1 medium onion, chopped |
1 garlic clove, finely chopped |
2 (16 ounce) cans cannellini beans or 2 (16 ounce) cans great northern beans, rinsed and drained |
1/2 cup pearl barley, rinsed and drained |
salt |
fresh ground black pepper |
Directions:
1. Add the oil to a large pot; add in the pancetta.
2. Cook, stirring frequently, over medium heat until the pancetta is lightly browned, about 10 minutes.
3. Add in celery, carrots, onion, and garlic.
4. Cook, stirring frequently, until the vegetables are golden, about 10 minutes.
5. Add in the beans and 4 cups water; bring to a simmer.
6. Cover and cook over low heat for 30 minutes.
7. Mash some of the beans with the back of a large spoon.
8. Add in the barley, salt, and pepper to taste.
9. Cook 30 minutes or until the barley is tender.
10. Stir the soup frequently so that the barley does not stick to the bottom of the pot.
11. Add water if the soup is too thick; serve hot or warm.
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