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Ingredients
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½ pound pearl barley
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2 tablespoons extra-virgin olive oil
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2 ounces pancetta bacon, diced
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¾ onion, chopped
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1 carrot, chopped
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1 stalk celery, chopped
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2 (15 ounce) cans cannellini beans, drained and rinsed, divided
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water to cover
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1 sprig fresh rosemary
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2 tablespoons extra-virgin olive oil, or as desired
Directions
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Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
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Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
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Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
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Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.
Nutrition Facts (per serving)
536 | Calories |
18g | Fat |
77g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 536 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 3g | 14% |
Cholesterol 5mg | 2% |
Sodium 1739mg | 76% |
Total Carbohydrate 77g | 28% |
Dietary Fiber 19g | 69% |
Total Sugars 3g | |
Protein 18g | 35% |
Vitamin C 5mg | 5% |
Calcium 114mg | 9% |
Iron 5mg | 30% |
Potassium 438mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.