ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)

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

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

Provided by Erinn

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 2h5m

Yield 4

Number Of Ingredients 12

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

Steps:

Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
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 : Calories 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, Sodium 1739.1 mg, Sugar 3.3 g