Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Mittel Europe
Print
Total:
10 hr 15 min
Prep:
15 min
Inactive:
8 hr
Cook:
2 hr
Yield:
6 servings
Level:
Easy

Ingredients

  • 3/4 cup dried borlotti beans, soaked for 8 hours, drained and rinsed
  • 1 medium potato, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 small carrot, roughly chopped
  • 1 fresh bay leaf
  • 2 fresh sage leaves
  • 1 fresh rosemary sprig
  • 4 sprigs Italian parsley
  • 1 garlic clove
  • 1/2 cup pearl barley
  • 1/4 pound pancetta or slab bacon, finely chopped
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil

Directions

In a large stock pot, combine the beans, vegetables, herbs, garlic, and 1 quart 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 pan with the pancetta, and pepper to taste. Cover with 1 quart of water and bring to a boil. Add the barley to the bean soup and cook for 1 more hour, until the barley is very tender.

Taste the soup and adjust the seasoning with salt and freshly ground black pepper, to taste. Drizzle individual portions with olive oil.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Cauliflower Soup: Minestra di Cavolofiore

Recipe courtesy of Mario Batali

Chestnut Soup with Friulian Cheese and Salami: Minestra di Castagne

Recipe courtesy of Mario Batali

Rice and Sausage Soup: Minestra di Riso e Luganica

Recipe courtesy of Mario Batali

Insalata di Fagioli e Tonno: Tuna and Bean Salad

Recipe courtesy of David Rocco

Minestrone with Rice and Beans: Minestrone di Riso e Fagioli

Recipe courtesy of Mario Batali

Bean Pudding in the Style of Tuscany: Sformato di Fagioli

Recipe courtesy of Mario Batali

Farro Soup in the Style of Lucca: Minestra di Faro Lucchese

Recipe courtesy of Mario Batali

Barley, Bean and Vegetable Soup

Recipe courtesy of William Granger

On TV

So Much Pretty Food Here