Friulian Minestrone with Barley - - Minestrone alla Friulana con Orzo

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.