Tuscan Bean and Barley Soup

Name: Tuscan Bean and Barley Soup
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8 serving(s)
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

Submitted by ratherbeswimmin

"In '300 Sensational Soups' by Carla Snyder and Meredith Deeds"

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Ready In:: 2hrs 30mins
Ingredients:: 16
Serves:: 8

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

directions

In a large pot, heat oil over medium heat.
Add pancetta and saute until golden brown and crispy, about 5 minutes.
Remove with a slotted spoon to a plate lined with paper towels; set aside.
Add onion, carrot, celery, and fennel to the pot; saute until softened, about 6 minutes.
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.
Decrease heat and simmer until beans are tender, about 1 1/2 hours.
Discard rosemary, sage, and thyme sprigs.
Meanwhile, cook barley according to package directions and set aside.
Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
Return to the pot, if necessary.
Add barley and pancetta; bring to a simmer over medium heat.
Season with salt and pepper to taste.
Ladle into heated bowls, drizzle with olive oil and garnish with Parmesan curls.