How to Make Orzo e Fagioli Soup
Orzo e Fagioli soup is a classic Italian soup made with orzo (barley) and fagioli (borlotti beans). It's a perfect meal on any cold Autumn or Winter day.
Equipment
- Chef Knife
- Large pot
- Wooden Spoon
Ingredients
- extra virgin olive oil for frying
- 100 grams pancetta chopped
- 1 large onion finely chopped
- 2 medium carrots chopped
- 2 sticks celery finely chopped
- 2 cloves garlic finely chopped
- 1 tbsp parsley finely chopped
- 400 grams borlotti beans tinned or fresh beans soaked overnight (or for 12 hours)
- 275 grams pearl barley
- 400 grams chopped tomatoes
- salt
- pepper
- 1 litre chicken stock
Instructions
- Heat some extra virgin olive oil in a pan and fry the pancetta until colours.
- Add the chopped onions to the pan and cook for 3-4 minutes then add the carrots, celery, garlic and chopped parsley. Cook for a further 3-4 minutes.
- Add the beans and stir well, then add the chicken stock. Check and adjust the seasoning then cook for 30 minutes.
- Add the barely to the pan, and cook for another 30 minutes at a gentle simmer. Top up the pan with more stock or some water if the soup thickens too much.
- Season to taste, then garnish with some parsley Sserve immediately.