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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain. | 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. | 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. | 4. Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pearl barley	1/2	pound		798.3235	176.2662	22.4755	2.6308
extra virgin olive oil	2	tablespoons		50.4333	0.0	11.22	0.2833
pancetta bacon	2	ounces	diced	50.4333	0.0	11.22	0.2833
onion	3/4		chopped	48.0	11.208	1.32	0.12
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
cannellini bean	2	cans	drained rinsed divided	50.4333	0.0	11.22	0.2833
water				-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
rosemary	1	sprig		-	-	-	-
extra virgin olive oil	2	tablespoons		50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.