White bean and barley soup…..with bacon

It’s kind of hard to come up with a name for this soup so I just call it white bean and barley soup….with bacon. But as you can see there’s a lot more happening here. As you all know (I hope) I love soup!

You will need:

• 2- qts chicken stock
• carrot diced small
• 1- cup onion diced
• 1- cup chopped celery
• 4-6 garlic cloves sliced
• 2- tsp salt
• 2- tsp black cracked pepper
• 2- tbs extra virgin olive oil
• 2- bay leaves
• 2- 10 ounce cans prepared white beans (cannelini) washed.
• 4- bacon strips cut into 1″ pieces
• 2 cups barley un cooked
• Grated Romano cheese

Directions:

1. Prepare the barley according to the directions and set aside.
2. In a large soup pot add the oil, garlic, onion, celery, garlic, salt, pepper and put the heat on medium and allow is to sauté for 5 minutes.
3. Add the bacon slices and stock and bring this to a boil. Allow to cooked on a slow boil covered for 30 minutes then remove the lid and continue cooking for 15 minutes.
4. Taste for salt and pepper and add the cooked barley and white beans to the soup and lower the heat to a simmer and continue to simmer for 10 minutes.
5. Remove the bay leaves and serve the soup with a drizzle of extra virgin olive oil and some grated pecorino romano cheese and some crusty Italian bread.

– Daniel Mancini 

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