Minestrone alla Friulana con Orzo: Barley is very common in Friuli, and contributes nicely to this decidedly wintry minestrone, which will warm your heart and your kitchen. It builds on a basic minestrone that you can make the day before, if need be.
In addition to the basic minestrone, you'll need:
In addition to the basic minestrone, you'll need:
Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients:
- 2 bullion cubes
- 6 ounces (150 g) pearled barley
- 2 ounces (50 g) prosciutto fat, diced (or pancetta if need be)
- 1 tablespoon olive oil
- 1/4 pound (100 g) canned borlotti or cranberry beans, drained
- 1/4 cup red wine
- A bay leaf
Preparation:
The bullion cube should go into the basic soup, as should the pearled barley, which you should stir in once the soup pot has reached a boil.
While the soup is simmering, or the next day if you made the soup ahead, dice the prosciutto fat and sauté it over a gentle flame in 1 tablespoon of olive oil. Once the fat has begun to render and become translucent, add the bay leaf and the beans to the pan. Turn up the heat slightly, add the wine, and cook until the wine has evaporated, about 5 minutes. When the soup is ready, remove and discard the bay leaf. Gently stir the bean mixture into the soup and serve it.
Yield: 4-6 servings minestrone with barley.
While the soup is simmering, or the next day if you made the soup ahead, dice the prosciutto fat and sauté it over a gentle flame in 1 tablespoon of olive oil. Once the fat has begun to render and become translucent, add the bay leaf and the beans to the pan. Turn up the heat slightly, add the wine, and cook until the wine has evaporated, about 5 minutes. When the soup is ready, remove and discard the bay leaf. Gently stir the bean mixture into the soup and serve it.
Yield: 4-6 servings minestrone with barley.
