Friulian Barley And Bean Soup Recipes

FRIULIAN BARLEY AND BEAN SOUP

Steps:

• Add the oil to a large pot; add in the pancetta.
• Cook, stirring frequently, over medium heat until the pancetta is lightly browned, about 10 minutes.
• Add in celery, carrots, onion, and garlic.
• Cook, stirring frequently, until the vegetables are golden, about 10 minutes.
• Add in the beans and 4 cups water; bring to a simmer.
• Cover and cook over low heat for 30 minutes.
• Mash some of the beans with the back of a large spoon.
• Add in the barley, salt, and pepper to taste.
• Cook 30 minutes or until the barley is tender.
• Stir the soup frequently so that the barley does not stick to the bottom of the pot.
• Add water if the soup is too thick; serve hot or warm.

FRIULIAN BARLEY AND BEAN SOUP

Steps:

• 1 Pour the oil into a large pot. Add the pancetta. Cook, stirring frequently, over medium heat until the pancetta is lightly browned, about 10 minutes. Add the celery, carrots, onion, and garlic. Cook, stirring frequently, until the vegetables are golden, about 10 minutes. 2 Add the beans and 8 cups water. Bring to a simmer. Cover and cook over low heat for 11/2 to 2 hours or until the beans are very tender. 3 Mash some of the beans with the back of a large spoon. Add the barley, and salt and pepper to taste. Cook 30 minutes or until the barley is tender. Stir the soup frequently so that the barley does not stick to the bottom of the pot. Add water if the soup is too thick. Serve hot or warm. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)

Steps:

• 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.

MOM'S BEAN AND BARLEY SOUP

Steps:

• Boil lima beans in water for one minute. Drain! Then add 8-10 cups of hot water, barley, vegetables.
• Bring to a boil again, and then simmer for about an hour or more, until beans are soft.
• While soup is cooking, saute onion in oil until well done, or even browned. Add to soup.
• Season with salt, pepper, dill to taste.