This rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way of adding flavor. When you finish off a wedge of Parmigiano, just stash the rind in the freezer so you always have it on hand when you need it.
Yields about 3 quarts.
2 Tbs. extra-virgin olive oil
1/4 cup finely diced pancetta (about 1 ounce)
2 cups large diced Savoy cabbage
1 cup medium diced yellow onion
1 cup sliced carrot (1/4 inch thick)
1/4 cup medium diced celery
2 cloves garlic, minced
2 quarts homemade or low-salt chicken broth
1 14-1/2-ounce can diced tomatoes, with their juices
1/2 cup pearl barley, rinsed
2 large sprigs fresh rosemary
2-inch square Parmigiano-Reggiano rind (optional)
1 cup rinsed and drained canned kidney beans
Freshly ground black pepper
Freshly grated Parmigiano Reggiano for serving
Heat the oil in a heavy 6-quart or larger pot over medium heat. Add the pancetta and cook, stirring frequently, until it becomes ever so slightly golden, 2 to 3 min. Add the cabbage, onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 6 min. Add the broth, the tomatoes with their juices, the barley, rosemary, Parmigiano rind (if using), 1/2 tsp. salt, and 1 cup water. Bring to a boil over high heat, and then reduce the heat to a simmer and cook until the barley and vegetables are tender, about 20 min. Discard the rosemary sprigs and Parmigiano rind. Stir in the beans and season to taste with salt and pepper. Serve sprinkled with the grated Parmigiano.
Serve with Garlic Crostini with Spinach, Mushroom & Parmigiano Salad
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 71
, pp. 76
May 1, 2005