Tuscan Bean and Barley Soup |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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In '300 Sensational Soups' by Carla Snyder and Meredith Deeds Ingredients:
2 tablespoons olive oil |
3 ounces pancetta, finely chopped |
1 onion, chopped |
1 carrot, chopped |
1 stalk celery, chopped |
1/2 fennel bulb, diced |
2 cups dried beans, soaked overnight and drained (cranberry, cannellini, white kidney, or great northern beans) |
4 garlic cloves, minced |
5 sprigs fresh rosemary |
5 sprigs fresh sage |
2 sprigs fresh thyme |
1/2 cup pearl barley |
salt |
fresh ground black pepper |
extra-virgin olive oil |
parmesan cheese, curls |
Directions:
1. In a large pot, heat oil over medium heat.
2. Add pancetta and saute until golden brown and crispy, about 5 minutes.
3. Remove with a slotted spoon to a plate lined with paper towels; set aside.
4. Add onion, carrot, celery, and fennel to the pot; saute until softened, about 6 minutes.
5. Add beans, garlic, rosemary, sage, thyme, and about 6 cups water, or as much as is needed to cover the beans by about 2 inches; bring to a boil.
6. Decrease heat and simmer until beans are tender, about 1 1/2 hours.
7. Discard rosemary, sage, and thyme sprigs.
8. Meanwhile, cook barley according to package directions and set aside.
9. Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
10. Return to the pot, if necessary.
11. Add barley and pancetta; bring to a simmer over medium heat.
12. Season with salt and pepper to taste.
13. Ladle into heated bowls, drizzle with olive oil and garnish with Parmesan curls.
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