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Barley and Kidney Bean Soup
Barley and Kidney Bean Soup
(Zuppa d'Orzo e Fagioli)
 
 
Ingredients:
 
5 oz (150 grams) dried red kidney beans, soaked in cold water overnight and drained
5 oz (150 grams) barley
2 oz (50 grams) pancetta, diced
3 potatoes, diced
2 tablespoons tomato puree
1 garlic clove, chopped
1 small onion, chopped
2 tablespoons extra virgin olive oil, plus extra for drizzling
Salt and pepper
 
Directions:
 
Place the beans in a saucepan, pour in 1 and 3/4 pints (1 liter) of water, bring to a boil and boil vigorously for about 15 minutes, then lower the heat and simmer for 2 hours.

Heat the olive oil in another pan.
 
Add the pancetta, garlic and onion and cook over a low heat, stirring occasionally, for about 5 minutes.

Add the barley and 1 and 3/4 pints (1 liter) of water, bring to a boil, then simmer for another 2 hours.

Add the beans, with their cooking liquid, the tomato puree and potatoes and season with salt and pepper to taste.

Cook for 1 hour, then ladle into a soup bowl, drizzle with olive oil and serve. Serves 4.
 
That's it!
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