Tuscan Bean and Barley Soup

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, heat oil over medium heat.
  • Add pancetta and saute until golden brown and crispy, about 5 minutes.
  • Remove with a slotted spoon to a plate lined with paper towels; set aside.
  • Add onion, carrot, celery, and fennel to the pot; saute until softened, about 6 minutes.
  • Add beans, garlic, rosemary, sage, thyme, and about 6 cups water, or as much as is needed to cover the beans by about 2 inches; bring to a boil.
  • Decrease heat and simmer until beans are tender, about 1 1/2 hours.
  • Discard rosemary, sage, and thyme sprigs.
  • Meanwhile, cook barley according to package directions and set aside.
  • Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
  • Return to the pot, if necessary.
  • Add barley and pancetta; bring to a simmer over medium heat.
  • Season with salt and pepper to taste.
  • Ladle into heated bowls, drizzle with olive oil and garnish with Parmesan curls.
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