Orzo e Fagioli alla Montanara (Mountain Barley and Borlotti Bean Stew)
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Ingredients
- 150 g pearl barley
- 800 g tinned borlotti beans
- 150 g carrots, diced
- 100 g celery stalks, diced
- 150 g onion, diced
- 2 garlic cloves
- 1000 ml vegetable stock
- 30 ml extra virgin olive oil
- 2 fresh rosemary sprigs
Nutrition (per serving)
- Calories
- 446 kcal
- Protein
- 19.6 g
- Carbohydrate
- 59 g
- of which sugars
- 6.8 g
- Fat
- 8.9 g
- of which saturates
- 1.4 g
- Fibre
- 20.1 g
- Salt
- 3.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large saucepan over a medium heat, add the onion, carrots and celery and cook for 8 minutes until softened. Add the garlic and cook for 1 minute more.
- 2
Stir in the pearl barley, vegetable stock and rosemary sprigs. Bring to the boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until the barley is tender.
- 3
Drain and rinse the borlotti beans and stir them into the pan. Simmer for a further 5 minutes until heated through.
- 4
Remove the rosemary sprigs, taste and adjust the seasoning.
- 5
Ladle into bowls and drizzle with the remaining olive oil to serve.
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