Barley Soup Recipes: Zuppa di Orzo e Fagioli (Bean and Barley Soup)

Ingredients and Weight:

• 1 lb dried cannellini beans, soaked overnight
• 1 lb pearl barley
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable stock
• 1 cup tomato puree
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Optional: 1/2 cup diced pancetta or bacon

Preparation Time:

30 minutes

Cooking Time:

2 hours

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Rinse the beans and sort out any debris.
2. In a large pot or Dutch oven, sauté the pancetta (if using) until browned.
3. Add the onion, carrots, celery, and garlic to the pot and cook until softened.
4. Stir in the barley and cook for 1 minute.
5. Add the beans, chicken stock, tomato puree, oregano, thyme, bay leaf, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 2 hours, or until the beans and barley are tender.

Nutritional Information per Serving (1 cup):

• Calories: 250
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 15mg
• Sodium: 500mg
• Carbohydrates: 40g
• Dietary Fiber: 8g
• Sugar: 5g
• Protein: 15g

Dish Characteristics:

• Thick and hearty
• Comforting and flavorful
• Rich in fiber and protein
• Customizable with various ingredients

User Comments:

• "This soup is so delicious and easy to make! The perfect comfort food for a chilly day." - Sarah M.
• "I love the combination of beans and barley in this soup. It's so filling and satisfying." - John W.
• "This recipe is a keeper! I've made it several times and it always comes out perfect." - Michelle L.

Special Precautions and Tips:

• Make sure to soak the beans overnight to reduce cooking time.
• If you don't have time to soak the beans, you can use canned beans instead.
• Add more or less salt and pepper to taste.
• If you want a thicker soup, puree a portion of the soup with an immersion blender.