Papazoi Soup
Rustic Old School…Bacon, Bean, Barley and Potato Italian Soup
This is a very hearty soup full of great flavors and was created in Friulia-Venezia Giuliani region of Italy. This is the furthest northeast region of Italy (the top right hand corner) and shares borders with both Austria and Slovenia! The soup is made with barley, beans, potatoes and corn and is a perfect hearty winter soup, it’s very thick. I love it anytime.
You’ll need:
- 1- cup of thick cut bacon chopped
- 2-15 ounce cans of prepared navy beans drained and rinsed
- 1 1/2 – cups of fresh corn, frozen is ok too
- 3- tbs extra virgin olive oil
- 4- garlic cloves chopped
- 1/2 cup chopped onion
- 2- qts of chicken stock
- 2-cups red potatoes diced
- 1-tsp salt
- 1-tsp black pepper
- 1/4 cup chopped parsley
- 1-cup pearl barley
Directions:
- Place the barley in a bowl of warm water and let it sit for 1-hour and drain it.
- In a large pot add the olive oil and once hot add the bacon, garlic and onion. Sauté this until the bacon is crisp and the garlic is golden brown. Add the stock, barley, salt n pepper and bring to a boil, lower to a simmer and cover. Cook for 30 min.
- Add the potatoes and cover and continue to cook for 10 minutes.
- Add the beans, corn, cover and continue to cook for 15 minutes. Taste for salt n pepper and check to be sure the barley and potatoes are done. Adjust salt n pepper if needed. Just before you are ready to serve the soup add the parsley.
I finish each bowl with a drizzle of extra virgin olive oil and some grated Reggiano-Parmeggian cheese.
– Daniel Mancini
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