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Ingredientes
- 3/4 c. dry borlotti beans soaked 8 hrs, liquid removed and rinsed
- 1 med potato roughly minced
- 1 med onion roughly minced
- 1 x celery stalk roughly minced
- 1 sm carrot roughly minced
- 1 x fresh bay leaf
- 2 x fresh sage leaves
- 1 x fresh rosemary sprig
- 4 sprg Italian parsley
- 1 x garlic clove
- 1/2 c. pearl barley
- 1/4 lb pancetta or possibly slab bacon finely minced Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- In a large stock pot, combine the beans, vegetables, herbs, garlic, and 1 qt 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 saute/fry pan with the pancetta, and pepper to taste. Cover with 1 qt of water and bring to a boil. Add in the barley to the bean soup and cook for 1 more hour, till the barley is very tender.
- Taste the soup and adjust the seasoning with salt and freshly grnd black pepper, to taste. Drizzle individual portions with extra virgin olive oil.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 183 | |
| Calories from Fat 74 | 40% |
| Total Fat 8.41g | 11% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 282mg | 12% |
| Potassium 306mg | 9% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 1.53g | 1% |
| Protein 6.53g | 10% |
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