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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
1 hr 5 mins
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.

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  • 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.

Nutrition Facts

536 calories; protein 17.6g; carbohydrates 77.2g; fat 17.6g; cholesterol 5mg; sodium 1739.1mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. I also doubled the bacon as it was our main dish that night. So it was great. Next time I would add more water than I had thought I needed the first time I made it. Read More
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