A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.
Ingredients
- 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
Step 1
Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
Step 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.
Step 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.
Step 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 | |
---|---|
Servings Per Recipe 4 | |
Calories 536 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat3g | 14% |
Cholesterol5mg | 2% |
Sodium1739mg | 76% |
Total Carbohydrate77g | 28% |
Dietary Fiber19g | 69% |
Total Sugars3g | |
Protein18g | |
Vitamin C5mg | 24% |
Calcium114mg | 9% |
Iron5mg | 30% |
Potassium438mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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