Embrace the rustic charm of Italian cuisine with this comforting soup. Pearl barley and creamy cannellini beans mingle with savory pancetta and aromatic vegetables in a broth that warms the soul. A simple yet satisfying dish, perfect for a chilly evening.

Follow The Directions

01

Step

Soak the barley: Place barley in a bowl, cover with cool water, and let stand for 1 hour. Drain thoroughly. (1 hour)

02

Step

Sauté the aromatics: Heat 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium-high heat. Add diced pancetta and cook until slightly crisp, about 3-4 minutes. Stir in chopped onion, carrot, and celery, cooking until vegetables soften slightly, 2-3 minutes.

03

Step

Simmer the soup: Mix half the cannellini beans into the vegetable-pancetta mixture. Pour in enough water to cover the ingredients. Add the drained barley and the remaining cannellini beans. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes, stirring regularly and adding more water if the soup becomes too thick. (40 minutes)

04

Step

Rest and serve: Remove the saucepan from heat and let the soup sit for 5 minutes to allow the flavors to meld. Serve hot, garnished with fresh rosemary leaves and a drizzle of extra-virgin olive oil. (5 minutes)

Abdullah Wehner

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