Bring a soup to the table, and you instantly feel that family warmth. According to my tastes, there is no season for preparing them because they are always good. In summer, go for fresh vegetables, all those that the garden offers, and prepare delicious minestroni, but even with grains and legumes, we can create excellent soups, like the barley and cannellini beans soup.
Other recipes
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.2 oz barley (pre-cooked)
- 1 tbsp extra virgin olive oil
- 1.8 oz guanciale
- 2 leaves bay leaf
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 potato
- 1 jar canned cannellini beans
- 1 tsp tomato paste
- 4 cups water (boiling)
- 0.7 oz grated Parmesan cheese
- 0.07 oz fine salt
Tools
- Kitchen Scale
- Pot
- Cutting Board
Steps
Pour a tablespoon of oil into the pot. Dice the guanciale and lightly brown it. Add the bay leaf and a dice of celery, carrot, and onion. Let it sauté for a few minutes and add the cubed potato. Stir and also add the cannellini beans drained from their preserving liquid.
Add the barley, tomato paste, and cover with boiling water. Stir and let it cook on low heat for about an hour. Serve the barley and cannellini beans soup in bowls and season with a drizzle of oil and some tablespoons of Parmesan. To complete the dish, prepare slices of homemade bread toasted in a pan with a drizzle of oil, rosemary, salt, and a rub of garlic.
