cannellini bean purée with barley
crema di fagioli e orzo
TOTAL TIME: 1 hour, 15 minutes plus soaking
MAKES: 4 servings
While the bean puree itself is delicious, it's the addition of the herb and garlic flecked barley that makes this soup a knockout. Cooked till just al dente, the barley adds welcome texture, while the fresh herbs add a ton of flavor and some brightness to the bowl.
- 2 cups dried cannellini beans (about 13 ounces)
- 1(1/2-inch-thick) slice onion
- Coarse sea salt
- 1/4 cup pearled barley
- 2 1/2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 garlic clove, gently smashed and peeled
- 1/4 cup finely chopped mixed tender herbs, such as flat-leaf parsley, chives, basil and marjoram
Place beans in large bowl. Cover with cold water by 3 inches and let soak overnight.
Drain beans. Place in heavy medium pot. Add 5 cups cold water and onion. Bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until beans are very tender, adding water as necessary to keep beans covered by about 1/2 inch, 50 minutes to 1 1/2 hours (depending on freshness of beans).
In a large nonstick skillet, heat remaining tablespoon oil over medium-high heat. Add barley and garlic clove; cook, stirring frequently, for 2 minutes. Stir in herbs and cook 1 minute more. Remove and discard garlic clove. Season barley with salt and pepper.
Ladle soup into bowls; spoon barley on top. Sprinkle with a little extra salt.
Other recipes you might like
© 2013 Quadratum USA. All rights reserved.