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My review
Zuppa di Orzo e Fagioli (Bean and Barley Soup)
Erinn
"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 536Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
- 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.
- 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.
- Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.
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Newest
12/19/2016
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....