Bean And Barley Soup - {Minestra Di Fagioli}

Recipe Ingredients

3/4 cup	120g / 4.2oz	Dried 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	118ml	Pearl barley
1/4 lb	113g / 4oz	Pancetta or slab bacon - finely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-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.

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

Rating

Average rating:

2 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.