Zuppa di Orzo e Fagioli (Bean and Barley Soup)

Zuppa di Orzo e Fagioli (Bean and Barley Soup)

This zuppa di orzo e fagioli is a filling and hearty Italian soup made with cannellini beans, barley, and plenty of vegetables.

Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
536 Calories

Recipe Instructions

Step 1
Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
Step 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.
Step 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.
Step 4
Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

Ingredients

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

Categories

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