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Bean And Barley Soup - {Minestra Di Fagioli}

Courses: Soup
Serves: 6 people

Recipe Ingredients

3/4 cup 120g / 4.2ozDried borlotti beans - soaked 8 hours,
  Drained and rinsed
1   Potato - roughly chopped (medium)
1   Onion - roughly chopped (medium)
1   Celery stalk - roughly chopped
1   Carrot - roughly chopped (small)
1   Fresh bay leaf
2   Fresh sage leaves
1   Fresh rosemary sprig
4 sections  Italian parsley
1   Garlic clove
1/2 cup 118mlPearl barley
1/4 lb 113g / 4ozPancetta or slab bacon - finely chopped
  Salt - to taste
  Freshly-ground black pepper - to taste
3 tablespoons 45mlExtra-virgin olive oil

Recipe Instructions

In a large stock pot, combine the beans, vegetables, herbs, garlic, and 1 quart water. Bring to a boil, reduce to a simmer, and cook, covered, over very low heat for 1 hour.

Meanwhile, rinse the barley and place in a large saute pan with the pancetta, and pepper to taste. Cover with 1 quart of water and bring to a boil. Add the barley to the bean soup and cook for 1 more hour, until the barley is very tender.

Taste the soup and adjust the seasoning with salt and freshly ground black pepper, to taste. Drizzle individual portions with olive oil.

This recipe yields 6 servings.

MOLTO MARIO with Mario Batali - (Show # MB-2D25) - from the TV FOOD NETWORK


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