BEANS AND BARLEY SOUP

This is my favourite soup, perfect on a cold rainy, snowy day. The kids love it too. This is a recipe from my area, Friuli Venezia Giulia.



Ingredients for 4 people


200g pearl barley
2 tablespoons extra virgin olive oil
60g cubetti di pancetta
1/2 onion, chopped
1 carrot, chopped
1 stick celery, chopped
2 (400g) tins Borlotti beans, drained and rinsed
3 small potatoes
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 litre water
Fresh rosemary leaves (for serving)
Extra virgin olive oil (for drizzling)


Rinse the barley with water then put in a pan with cold water and cook for about 45/60 minutes from when the water starts to boil.

Heat the oil in a heavy bottomed saucepan over medium high heat. Add the chopped onion, carrot and celery and cook until the vegetables have softened slightly; then add the pancetta and cook until it starts to crisp up, about 3 or 4 minutes. 

Add the beans and the chopped potatoes and pour in enough water to cover. Season with salt and pepper; simmer for about an hour.

When ready blend it and add the rinsed barley. Mix well, then serve with a few rosemary leaves, some grated Parmesan and a drizzle of olive oil.