Bean And Barley Soup (Minestra Di Fagioli) Recipe

• 3/4 c. dry borlotti beans soaked 8 hrs, liquid removed and rinsed
• 1 med potato roughly minced
• 1 med onion roughly minced
• 1 x celery stalk roughly minced
• 1 sm carrot roughly minced
• 1 x fresh bay leaf
• 2 x fresh sage leaves
• 1 x fresh rosemary sprig
• 4 sprg Italian parsley
• 1 x garlic clove
• 1/2 c. pearl barley
• 1/4 lb pancetta or possibly slab bacon finely minced Salt to taste Freshly-grnd black pepper to taste
• 3 Tbsp. extra-virgin extra virgin olive oil

1. In a large stock pot, combine the beans, vegetables, herbs, garlic, and 1 qt water.
2. Bring to a boil, reduce to a simmer, and cook, covered, over very low heat for 1 hour.
3. Meanwhile, rinse the barley and place in a large saute/fry pan with the pancetta, and pepper to taste.
4. Cover with 1 qt of water and bring to a boil.
5. Add in the barley to the bean soup and cook for 1 more hour, till the barley is very tender.
6. Taste the soup and adjust the seasoning with salt and freshly grnd black pepper, to taste.
7. Drizzle individual portions with extra virgin olive oil.
8. This recipe yields 6 servings.

borlotti beans, onion, celery stalk, carrot, bay leaf, sage, rosemary sprig, parsley, garlic, pearl barley, pancetta, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/bean-and-barley-soup-minestra-di-fagioli-80841 (may not work)