Zuppa di Orzo e Fagioli (Bean and Barley Soup)
Description
This zuppa di orzo e fagioli is a filling and hearty Italian soup made with cannellini beans, barley, and plenty of vegetables.
Ingredients
•
1/2 pound pearl barley
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2 tablespoons extra-virgin olive oil
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2 ounces pancetta bacon, diced
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3/4 onion, chopped
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1 carrot, chopped
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1 stalk celery, chopped
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2 (15 ounce) cans cannellini beans, drained and rinsed, divided
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water to cover
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1 sprig fresh rosemary
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2 tablespoons extra-virgin olive oil, or as desired
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.