Zuppa di Orzo e Fagioli (Bean and Barley Soup)

A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.

Step: 1

Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.

Step: 2

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.

Step: 3

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.

Step: 4

Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

Per Serving: 536 calories; protein 17.6g; carbohydrates 77.2g; fat 17.6g; cholesterol 5mg; sodium 1739.1mg.

The word “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.