Zuppa di Orzo, Fagioli, Pomodoro e Patate

(Barley, Bean, Tomato and Potato Soup)


1 Slice Pancetta - 1/8 inch thick
3 Tbl. Olive oil - extra virgin
2 cloves Garlic - sliced
1 1/2 Cups Barley (or Farro if it can be found)
4-5 Small White or red potatoes - cut into 1/2 inch cubes
4 Lg. Tomatoes - Italian plum - chopped
2 Quarts Chicken stock or broth - optional
1 Can Cannellini Beans - 14 Oz.
1/2 Cup Milk - whole or 2 %
Salt &Pepper       To Taste


Cut the pancetta into very small pieces.  Add it along with the olive oil and garlic to a 3 or 4 quart soup pot.  Turn the heat to medium and cook the pancetta until it is translucent, then add garlic cook until the garlic is  light brown. 

Add the Barley (or Farro) and stir to coat it with the oil, pancetta and garlic mixture.  cook for 2-3 minutes over medium heat stirring all the while.  Do not allow it to burn.  At the end of this time add the potatoes, stir and cook for 5 minutes.  If the liquid (oil) is absorbed by the potatoes, add 2-3 additional tablespoons.  

Add the tomatoes and stir.  Cook for 4-5 minutes then add 2 quarts of water or chicken stock to the pot. Stir and allow to cook, boiling gently for 30 minutes.  Add the milk then the beans. If a thicker soup is desired, place 2 tablespoons of flour in a cup, then fill the cup halfway with liquid from the soup. Stir with a fork until all the lumps are dissolved.  Pour this into the soup, and stir, cook an additional 10 minutes.

Alternatively, rather than add the milk and flour to thicken the soup, make 2 cups of the Béchamel sauce on The Artisan, and add it to the soup. In our opinion, the addition of Bechamel results in a  more rich and tasty soup.

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Last updated on:11/28/99 11:51:00 PM