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Tuscan Bean and Barley Soup

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“In '300 Sensational Soups' by Carla Snyder and Meredith Deeds”
2hrs 30mins

Ingredients Nutrition


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

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