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Italian   -   Zuppa Di Orzo E Fagioli   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 1 Cup Cannellini Beans -- soaked overnight
  • 2 Ounces Pancetta -- finely chopped
  • 1 Tablespoon Olive Oil
  • 2 Stalks Celery -- finely chopped
  • 2 Medium Carrots -- finely chopped
  • 1 Medium Onion -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • 1/2 Cup Pearl Barley -- rinsed and drained
  • Salt And Pepper -- to taste
  • 1/2 Cup Parsley -- finely chopped
Directions In large pot, combine pancetta and olive oil. Cook until the pancetta is lightly browned about 10 minutes. Add celery, carrots and onion. Cook until all vegetable are browned about 10 minutes. Stir in garlic. Drain beans and add them to the pot with 2 quarts of water. Bring to a simmer over low heat. Cook for 1 hour and 15 minutes. Coarsely mash with the back of a spoon. Add barley, salt and pepper. Cook for 30 minutes or until barley is tender. Stir frequently to prevent sticking. Add a little water is it becomes to thick. Stir in parsley and serve.
Serves 6
Time to Make 0:00

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