Home
- Preparing Time: 2 hours and 5 minutes
- Total Time: -
- Served Person: 4
- water to cover
- 2 teaspoons salt
- 1 sprig fresh rosemary
- 2 tablespoons extra-virgin olive oil
- 1 carrot, chopped
- 1 teaspoon freshly ground black pepper
- 1 stalk celery, chopped
- 1/2 pound pearl barley
- 2 ounces pancetta bacon, diced
- 3/4 onion, chopped
- 2 (15 ounce) cans cannellini beans, drained and rinsed, divided
- 2 tablespoons extra-virgin olive oil, or as desired
- Carbohydrate 77.2
- Cholesterol 5
- Fat 17.6
- Protein 17.6
- Sodium 1739
- Calories 536 calories;
Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain. 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. 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. Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.
