Beans and Barley Soup
3/4 cup dried borlotti beans, soaked 8 hrs — drain/rinse
1 medium potato, roughly chopped
1 medium onion, roughly chopped
1 stalk celery, roughly chopped
1 small carrot, roughly chopped
1 fresh bay leaf
2 fresh sage leaves
1 fresh sprig rosemary
4 sprigs Italian parsley
1 clove garlic
1/2 cup pearl barley
1/4 pound slab bacon, finely chopped
salt and pepper
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.
Source of Recipe: Mario Batali, Food TV Network
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