Name: Zuppa di Orzo e Fagioli (Bean and Barley Soup) recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 1739.1 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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

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