Zuppa di Orzo e Fagioli (Bean and Barley Soup)

A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.


Soups, Stews and Chili Recipes · Soup Recipes · Vegetable Soup Recipes · Barley Soup Recipes


Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 2 hrs 5 mins
Additional Time: 1 hrs 5 mins
Servings: 4
Yield: 4 servings

Ingredients

Ingredients List

  • ½ pound pearl barley

  • 2 tablespoons extra-virgin olive oil

  • 2 ounces pancetta bacon, diced

  • ¾ onion, chopped

  • 1 carrot, chopped

  • 1 stalk celery, chopped

  • 2 (15 ounce) cans cannellini beans, drained and rinsed, divided

  • water to cover

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 sprig fresh rosemary

  • 2 tablespoons extra-virgin olive oil, or as desired


Directions

  1. Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.

  2. Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.

  3. Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.

  4. Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.


Nutrition Facts (per serving)

Nutrition Facts
536 Calories
18g Fat
77g Carbs
18g Protein


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