Bean and Barley Soup: Minestra di Fagioli

Name: Bean and Barley Soup: Minestra di Fagioli
Prep time: 10 h 15 min
Cook time: 10 h 15 min
Total time: 10 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 small carrot, roughly chopped; 1 celery stalk, roughly chopped; 177 milliliters dried borlotti beans, soaked for 8 hours, drained and rinsed; 1 fresh bay leaf; 2 fresh sage leaves; 1 garlic clove; 3 Tbsps extra-virgin olive oil; 1 medium onion, roughly chopped; 4 sprigs Italian parsley; 118 milliliters pearl barley; 1 medium potato, roughly chopped; 1 fresh rosemary sprig; 6 servings Salt and pepper; 113 grams pancetta or slab bacon, finely chopped

Bean and Barley Soup: Minestra di Fagioli might be just the soup you are searching for. This recipe serves 6. One serving contains 315 calories, 11g of protein, and 15g of fat. If you have pearl barley, salt and pepper, borlotti beans, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 10 hours and 15 minutes.

Instructions

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.

Ingredients you will need

Vegetable