How to Make Orzo e Fagioli Soup

Orzo e Fagioli – Italian Bean and Barley Soup

Orzo e Fagioli soup is a classic Italian soup made. It combines the creaminess of borlotti beans with the firm texture of barley (orzo). The result is a bowl of warmth and nourishment for a perfect meal. For this reason it is made all across Italy at this time of the year. Barley is grown throughout Italy. For this reason, you will find many Italian versions of this bean and barley soup. This version is from the Friuli region.

Although orzo e fagioli shares some similarities with the more famous Pasta e Fagioli (pasta and beans), it offers a distinct texture and flavor. Barley is the star ingredient here. It brings a slightly nutty taste and hearty texture to the soup. Paired with beans, this dish is both filling and nutritious.

The Comfort Factor

One of the best things about orzo e fagioli is how comforting it is. Unlike lighter soups, orzo e fagioli has a hearty, thick consistency that makes it feel like a complete meal.

Additionally, Orzo e Fagioli is a great source of plant-based protein, fibre, and complex carbohydrates. The combination of barley and beans offers sustained energy. A bowlful can keep you full for hours. So it certainly makes it an excellent option for a wholesome, balanced meal.

Key Ingredients in Orzo e Fagioli

To make an authentic Orzo e Fagioli, you’ll need a few basic and inexpensive ingredients. Here’s what you’ll need to create this hearty Italian soup:

Orzo (Barley):

In Italian, “orzo” actually refers to barley, not the small, rice-like pasta many people think of. Barley gives the soup a firm texture and slightly nutty flavour. This pairs perfectly with the beans.

Fagioli (Beans)

For a traditional Friuli soup, you must use Borlotti beans, but you might often find versions elsewhere in Italy that uses other types bean. Cannellini beans are a popular alternative. Beans add a creamy texture and make the soup filling and nutritious. Tinned beans make this soup very convenient. Although nothing beats using fresh beans. You just need to remember to soak some over night the day before.§

Broth

A good-quality vegetable broth is essential. Personally I prefer to use my Easy Chicken Stock. It gives a much richer flavour. The beans and orzo are the main ingredients but it is the stock that holds them together.

Onion, Carrot, and Celery

These form the soffritto, the aromatic base of many Italian dishes. They add depth to the flavour of the soup and complement the earthiness of the barley and beans.

Garlic

For an extra layer of flavour, I normally add garlic to the soffritto. It brings a an extra fragrance that enhances the other ingredients.

Herbs

Bay leaves, rosemary, and thyme are all available during the autumn and winter months. This are always used in Orzo e Fagioli. Although there is no set rules on how much to use. Or whether you have to use all or some of them.

Each of these ingredients plays a role in creating a soup that is both nourishing and comforting. Together, they form a balanced dish that’s packed with flavour and texture.

Different Variations

The core ingredients of Orzo e Fagioli remain the same. But there are variations depending on the region, personal taste, and availability of ingredients. Here are a few ways that this comforting soup can be adapted:

1. Tomato-Based Orzo e Fagioli: Some regions, especially in southern Italy, add a bit of tomato paste or crushed tomatoes to the soup. This version has a slight tanginess and a beautiful reddish color. The tomato’s acidity balances the creaminess of the beans and the nuttiness of the barley.
2. Spicy Orzo e Fagioli: If you enjoy a bit of heat, you can add a pinch of red pepper flakes. This variation is common in Calabria, where chili peppers are a staple.
3. Creamy Orzo e Fagioli: For a richer, creamier texture, some cooks blend a portion of the beans and barley before adding them to the soup. This technique gives the soup a creamy texture without adding any dairy.
4. Adding Greens: To make the dish even more nutritious, you can add leafy greens like spinach or kale. These greens add color and a mild bitterness that complements the other ingredients.
5. Meat-Based Variations: Some recipes, especially in northern Italy such as Friuli, add pancetta or prosciutto for a smoky, savory flavor. While these are not traditional in every region, they add a delicious richness to the soup.

How to Make Orzo e Fagioli

Making Orzo e Fagioli at home is simple, and you don’t need a lot of time to prepare this dish.

1. Prepare the Base: In a large pot, heat a few tablespoons of olive oil over medium heat. Add the onion, carrot, and celery, and sauté until softened.
2. Add Garlic and Herbs: Add the minced garlic, bay leaf, rosemary, and thyme. Cook for a few minutes until fragrant.
3. Add Beans and Barley: Stir in the beans and barley, and cook for a few minutes, coating them in the oil and season the soup well. If you want to use any tomatoes, add them now.
4. Simmer: Pour in the vegetable broth and the soup to a boil. Then reduce the heat to a simmer. Cover and cook until the barley and beans are tender.
5. Season and Serve: Season with salt and pepper to taste. Serve hot with a drizzle of olive oil on top.

Why You Should Try Orzo e Fagioli

If you’re looking for a comforting dish that’s nourishing, delicious, and affordable, then Orzo e Fagioli is the answer.

Buon appetito! 🇮🇹