Bean And Barley Soup - {Minestra Di Fagioli} Recipe - Cooking Index
Bean And Barley Soup - {Minestra Di Fagioli} Recipe - Cooking Index
| 3/4 cup | 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 | Pearl barley | |
| 1/4 lb | Pancetta or slab bacon - finely chopped | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | Extra-virgin olive oil |
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
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