Zuppa di Orzo e Fagioli alla Trentina (Trentino Barley and Bean Soup with Speck)
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Ingredients
- 100 g speck, diced
- 150 g pearl barley
- 400 g cannellini beans
- 2 carrots, diced
- 2 potatoes, diced
- 1 onion, finely chopped
- 900 ml chicken stock
- 4 fresh thyme
Nutrition (per serving)
- Calories
- 427 kcal
- Protein
- 19.8 g
- Carbohydrate
- 57.8 g
- of which sugars
- 6.4 g
- Fat
- 8.5 g
- of which saturates
- 2.7 g
- Fibre
- 15.7 g
- Salt
- 3.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the speck in a large pot for 3 minutes until it starts to crisp, then add the onion and carrots and cook for 6 minutes.
- 2
Stir in the pearl barley, potatoes and thyme, then pour over the chicken stock.
- 3
Bring to a simmer, cover and cook for 30 minutes, stirring now and then, until the barley and potatoes are tender.
- 4
Add the cannellini beans and simmer for a further 5 minutes until hot through.
- 5
Remove the thyme stalks, season with black pepper and serve in deep bowls.
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