Italian Bean & Barley Soup

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* Exported from MasterCook II *

 

Bean & Barley Soup - Friuli & Venezia Giulia

 

Recipe By : Italian Vegetarian Cooking/Paola Gavin

Serving Size : 4 Preparation Time :0:00

Categories : Italian Soups

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried white beans

3/4 cup pearl barley

2 quarts water

3 tablespoons extra virgin olive oil

2 cloves garlic -- crushed

1 celery ribs -- diced

1 carrot -- diced

1 small bunch parsley -- finely chopped

1/4 teaspoon ground cumin

1 bay leaf

1 cup canned plum tomatoes, forced through

a sieve or pureed in the blender

1/2 cup freshly grated Parmesan cheese

salt and freshly ground black pepper

 

Soak the beans in water overnight and drain.

 

Stir drained beans and barley into 2 quarts of water and bring to a

boil. Cover and simmer for 2 hours, or until beans and barley are

tender. Heat the olive oil in a large pot and cook the garlic,

celery, carrot, parsley, cumin, and bay leaf over moderate heat for 3

minutes. Add the tomato puree, the beans and barley and their cooking

liquid, and salt and black pepper to taste. Simmer for 30 minutes, or

until the celery and carrots are tender. Serve with grated cheese on

the side. Serves 4 to 6.

 

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