Orzo e Fagioli

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe of the Month

Orzo e Fagioli
(Barley and Bean Soup)

This hearty soup is perfect for a cold winter’s evening in Friuli. Triestini also prepare a version of orzo e fagioli that uses smoked pork in place of the pancetta.

Ingredients
8 ounces dried borlotti (cranberry) beans
2 ounces pancetta, chopped
1 medium yellow onion, chopped
1 medium white potato, peeled and cut into 1/2-inch cubes
1 carrot, chopped
1 celery stalk, chopped
1 garlic clove, minced
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/2 teaspoon ground black pepper
1 bay leaf
3 tablespoons olive oil
6 cups water, divided
2/3 cup pearl barley
• • •
Olive oil
Freshly ground black pepper

In advance, place the beans in a medium bowl and cover with water. Let soak for at least 12 hours, or overnight; drain.

Place the beans in a large pot, along with the pancetta, onion, potato, carrot, celery, garlic, parsley, basil, rosemary, sage, black pepper, bay leaf, olive oil, and 4 cups water. Bring to a boil over high heat. Reduce heat to low; simmer, covered, for 1-1/2 hours.

Meanwhile, place the barley in a medium bowl and cover with water. Let soak for 1 hour; drain.

After the soup has simmered for 1-1/2 hours, remove about one-fourth of the soup and purée in a blender or food processor. Add the purée back to the pot, along with the barley and remaining 2 cups water; return to a boil over high heat. Reduce heat to low; cook, covered, until the barley is tender, about 1-1/2 hours longer, stirring occasionally. Remove the bay leaf; season to taste with salt. Serve with a drizzle of olive oil and a sprinkle of freshly ground black pepper.

Serves 6.