Tuscan Bean And Barley Soup Recipe

Name: Tuscan Bean And Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 ounces pancetta, finely chopped, 1 onion, chopped, 1 carrot, chopped, and more.

Yes, Tuscan Bean And Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Bean And Barley Soup

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