Zuppa di Orzo e Fagioli (Bean and Barley Soup) recipe

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Ingredients

½ pound pearl barley
2 tablespoons extra-virgin olive oil
2 ounces pancetta bacon, diced
¾ onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed, divided
water to cover
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary
2 tablespoons extra-virgin olive oil, or as desired

Nutrition Info

535.9 calories
carbohydrate: 77.2 g
cholesterol: 5 mg
fat: 17.6 g
fiber: 19.4 g
protein: 17.6 g
saturatedFat: 2.8 g
servingSize: -
sodium: 1739.1 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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