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:
- Prepare the barley according to the directions and set aside.
- 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.
- 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.
- 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.
- 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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