Minestra Di Fagioli Sardinian Beans & Barley Soup

1d
Prep Time
90m
Cook Time
1d 1h 30m
Ready In

Recipe: #44866

July 14, 2025



"Not pearled or semi-pearled barley."

Original is 8 servings

Nutritional

  • Serving Size: 1 (422.5 g)
  • Calories 347.2
  • Total Fat - 17.9 g
  • Saturated Fat - 5 g
  • Cholesterol - 32.5 mg
  • Sodium - 1397.6 mg
  • Total Carbohydrate - 35.1 g
  • Dietary Fiber - 6.5 g
  • Sugars - 5.1 g
  • Protein - 12.6 g
  • Calcium - 56.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 14.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Soak the beans and barley in a large bowl of water at room temperature overnight.

Step 2

Drain and rinse well.

Step 3

In Dutch oven, sauté the onion, celery, garlic, basil, and sage in 1 tablespoon olive oil until the onion is translucent but not browned, season lightly.

Step 4

Then add to the other ingredients before cooking.

Step 5

Put the beans and barley in the Dutch oven with the veggies.

Step 6

Add the broth, potatoes, carrot, rosemary, pepperoni and bay leaf.

Step 7

Set over high heat and bring to boil, stirring occasionally.

Step 8

Reduce to low heat, cover, and simmer slowly until the beans and barley are tender, about 1 hour.

Step 9

Discard the rosemary sprig and bay leaf.

Step 10

Stir in the parsley, oil, salt, and pepper to taste before serving.

Tips


No special items needed.

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