Bean and Barley Soup: Minestra di Fagioli

Ingredients

• 1 small carrots roughly chopped
• 1  celery stalk roughly chopped
• 0.8 cup borlotti beans dried drained and rinsed for 8 hours,
• 1  bay leaf fresh
• 2  sage leaves fresh
• 1  garlic clove 
• 3 tablespoons olive oil extra-virgin
• 1 medium onion roughly chopped
• 4 sprigs parsley italian
• 0.5 cup pearl barley 
• 1 medium potatoes roughly chopped
• 1  rosemary sprig fresh
• 6 servings salt and pepper 
• 0.3 pound slab bacon finely chopped

Equipment

• frying pan
• pot

Directions

1. In a large stock pot, combine the beans, vegetables, herbs, garlic, and 1 quart water. Bring to a boil, reduce to a simmer, and cook, covered, over very low heat for 1 hour.
2. Meanwhile, rinse the barley and place in a large saute pan with the pancetta, and pepper to taste. Cover with 1 quart of water and bring to a boil.
3. Add the barley to the bean soup and cook for 1 more hour, until the barley is very tender.
4. Taste the soup and adjust the seasoning with salt and freshly ground black pepper, to taste.
5. Drizzle individual portions with olive oil.