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Bean: Bean & Barley Soup

Source of Recipe

Mario Batali, Food TV Network


List of Ingredients

3/4 cup dried borlotti beans, soaked 8 hrs -- drain/rinse
1 medium potato, roughly chopped
1 medium onion, roughly chopped
1 stalk celery, roughly chopped
1 small carrot, roughly chopped
1 fresh bay leaf
2 fresh sage leaves
1 fresh sprig rosemary
4 sprigs Italian parsley
1 clove garlic
1/2 cup pearl barley
1/4 pound slab bacon, finely chopped
salt and pepper
3 tablespoons extra virgin olive oil


Recipe

In a large stock pot, combine the beans, vegetables, herbs, garlic, and 1 quart water. Bring to a boil, reduce to a simmer, and cook, covered, over very low heat for 1 hour. Meanwhile, rinse the barley and place in a large sauti pan with the pancetta, and pepper to taste. Cover with 1 quart of water and bring to a boil. Add the barley to the bean soup and cook for 1 more hour, until the barley is very tender. Taste the soup and adjust the seasoning with salt and freshly ground black pepper, to taste. Drizzle individual portions with olive oil.