Zuppa Di Orzo E Fagioli Bean And Barley Soup Food

FRIULIAN BARLEY AND BEAN SOUP

Steps:

• Add the oil to a large pot; add in the pancetta.
• Cook, stirring frequently, over medium heat until the pancetta is lightly browned, about 10 minutes.
• Add in celery, carrots, onion, and garlic.
• Cook, stirring frequently, until the vegetables are golden, about 10 minutes.
• Add in the beans and 4 cups water; bring to a simmer.
• Cover and cook over low heat for 30 minutes.
• Mash some of the beans with the back of a large spoon.
• Add in the barley, salt, and pepper to taste.
• Cook 30 minutes or until the barley is tender.
• Stir the soup frequently so that the barley does not stick to the bottom of the pot.
• Add water if the soup is too thick; serve hot or warm.

ZUPPA DI FAGIOLI

Steps:

• In a large bowl, combine bread crumbs and cheese. Crumble sausage over mixture and mix well. Shape into 1/2-in. balls. , Place in a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until juices run clear; drain and set aside., In a Dutch oven, saute the leeks, carrot and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, broths, tomatoes, spinach, basil, parsley, salt, pepper and reserved meatballs. Cover and cook until spinach is tender and meatballs are heated through.