Tuscan Bean and Barley Soup

Submitted by ratherbeswimmin

"In '300 Sensational Soups' by Carla Snyder and Meredith Deeds"

 

• Ready In: 2hrs 30mins
• Ingredients: 16
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 3 ounces pancetta, finely chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1⁄2 fennel bulb, diced
• 2 cups dried beans, soaked overnight and drained (cranberry, cannellini, white kidney, or great Northern beans)
• 4 garlic cloves, minced
• 5 sprigs fresh rosemary
• 5 sprigs fresh sage
• 2 sprigs fresh thyme
• 1⁄2 cup pearl barley
• salt
• fresh ground black pepper
• extra-virgin olive oil
• parmesan cheese, curls

directions

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