Friulian Barley and Bean Soup
Ready In: 1 hr 45 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 2 ounces finely chopped pancetta
- 2 celery ribs, chopped
- 2 carrots, chopped
- 1 medium onion, chopped
- 1 garlic clove, finely chopped
- 2 (16 ounce) cans cannellini beans or 2 (16 ounce) cans great northern beans, rinsed and drained
- 1⁄2 cup pearl barley, rinsed and drained
- salt
- fresh ground black pepper
Directions
- Add the oil to a large pot; add in the pancetta.
- Cook, stirring frequently, over medium heat until the pancetta is lightly browned, about 10 minutes.
- Add in celery, carrots, onion, and garlic.
- Cook, stirring frequently, until the vegetables are golden, about 10 minutes.
- Add in the beans and 4 cups water; bring to a simmer.
- Cover and cook over low heat for 30 minutes.
- Mash some of the beans with the back of a large spoon.
- Add in the barley, salt, and pepper to taste.
- Cook 30 minutes or until the barley is tender.
- Stir the soup frequently so that the barley does not stick to the bottom of the pot.
- Add water if the soup is too thick; serve hot or warm.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off