ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)
A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.
Provided by Erinn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 2h5m
Yield 4
Number Of Ingredients 12
Steps:
- Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
- Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
- Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
- Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 77.2 g, Cholesterol 5 mg, Fat 17.6 g, Fiber 19.4 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1739.1 mg, Sugar 3.3 g
ZUPPA DELLA FRANTOIANA (BEAN AND VEGETABLE SOUP)
Provided by Nancy Harmon Jenkins
Categories dinner, soups and stews, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cover the beans with water and soak overnight, or, if short of time, follow this quick-soaking method: Cover with water, bring to a boil, and boil 2 minutes. Then set aside to soak for 1 hour.
- Drain the beans, and discard the soaking water. Place the beans in a large saucepan with the carrot and 1 onion. Cover with fresh water, bring to a boil, lower the heat, and simmer, covered, until beans are very soft, from 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and add more water to the beans as they absorb the liquid. They should always be just covered with water but never swimming in it.
- When the beans are very soft, puree in a food processor or put through a food mill, together with their liquid.
- Chop the second onion with 3 cloves of garlic until finely minced. Over medium heat saute the garlic and onion in 1/4 cup of olive oil until soft. Add to the pureed beans and mix well.
- Combine the winter vegetables with 1 cup of water in a saucepan. Bring to a boil, and simmer, covered, until the vegetables are soft. Add the vegetables and liquid to the bean puree and mix well.
- Slice the loaf of bread thinly and diagonally. Halve the remaining garlic clove, and rub the bread slices well on both sides. Place half the remaining oil in the bottom of a heat-proof soup tureen, line with a layer of bread slices (you probably won't need all of them), and drizzle the remaining oil over them. Pour the bean puree and vegetables over the bread slices. Cook gently over medium heat until the mixture is bubbling and the bread is slightly crisp.
- Serve immediately, passing more oil to pour over each serving.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 24 grams, Carbohydrate 41 grams, Fat 29 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 479 milligrams, Sugar 4 grams, TransFat 0 grams
ZUPPA DI FAGIOLI CON LA PASTA (ITALIAN BEAN SOUP WITH PASTA)
Make and share this Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) recipe from Food.com.
Provided by Linda R. 2
Categories < 4 Hours
Time 3h45m
Yield 1 pot, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours).
- Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside.
- Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender.
- Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours.
- Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through.
- Serve with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 407.3, Fat 3.7, SaturatedFat 1, Cholesterol 10.2, Sodium 400.1, Carbohydrate 71, Fiber 11.5, Sugar 5.6, Protein 22.6
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