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Zuppa di Orzo e Fagioli (Bean and Barley Soup)

Rated as 4 out of 5 Stars

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

2 h 5 m servings 536
Original recipe yields 4 servings

Directions

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  1. Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
  2. Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
  3. Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
  4. Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

Nutrition Facts


Per Serving: 536 calories; 17.6 77.2 17.6 5 1739 Full nutrition

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Reviews

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This turned out great! When I got home from the store I discovered that I had less barley than I thought, so I supplemented with some wild rice and orzo pasta (pasta added last 8 mins) instead....