Zuppa di Orzo e Fagioli (Bean and Barley Soup)

1. 1

   Put the barley in a bowl, cover it with several inches of cool water, and let it sit for 1 hour. Drain.

2. 2

   Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add the pancetta and cook until slightly crisp, about 3 to 4 minutes. Stir in the onion, carrot, and celery, and cook until the vegetables are slightly softened, 2 to 3 minutes.

3. 3

   Stir half of the beans into the vegetable and pancetta mixture and add enough water to cover; stir in the barley and the remaining beans. Season with salt and pepper. Bring to a boil, lower the heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if the soup becomes too thick.

4. 4

   Take the saucepan off the heat and let it rest for 5 minutes. Serve the soup topped with rosemary leaves and a drizzle of olive oil.

• Calories 518.01 kcal High
• Protein 24.31 g Good Source
• Carbs 80.74 g Moderate
• Total Fat 12.5 g Moderate
• Saturated Fat 2.49 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 15.72 mg Moderate
• Sodium 775.44 mg High
• Fiber 23.58 g Good Source
• Sugar 3.6 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 184.62 mg Moderate
• Iron 6.41 mg Good Source
• Potassium 1063.03 mg Good Source
• Vitamin A 5.3 mcg_rae Low Source
• Vitamin C 7.48 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Onions 🧅