Minestra Di Fagioli Sardinian Beans & Barley Soup
"Not pearled or semi-pearled barley."
Original is 8 servings
Ingredients
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.