Barley, Potatoes and String Bean Soup
(Zuppa di Orzo, Patate e Fagiolini)
Ingredients:
2 tablespoons butter
2 to 3 tablespoons extra-virgin olive oil
1 cup finely minced yellow onion
1/2 cup finely minced carrot
2 to 3 tablespoons chopped flat-leaf Italian parsley
1 thick slice (1/4 pound) pancetta, finely minced or chopped
1 cup (about 1/2 pound) husked, polished pearl barley, washed in several changes of cold water
2 medium boiling potatoes, peeled and diced into small pieces
2 and 1/2 quarts prepared meat broth or canned beef broth
1/4 pound string beans, ends removed, washed and cut into 1-inch pieces
1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions:
Heat butter and olive oil in a large pot over medium heat.
Add onion, carrot and parsley and cook, stirring, until vegetables are soft, 6 to 7 minutes.
Add pancetta and cook, stirring, 2 to 3 minutes longer, or until it is light golden.
Add barley and potatoes, stir 1 to 2 minutes, then add broth.
Season with salt.
As soon as broth comes to a boil, reduce heat to low and partially cover pot.
Simmer, stirring occasionally, about 30 minutes.
Add beans and cook until beans, barley and potatoes are tender, 10 to 15 minutes.
Taste, adjust seasoning and turn heat off under pot.
Let soup rest about 10 minutes or so before serving with Parmigiano cheese. Serves 10.