Minestra Di Fagioli - Test 1

https://danbuettner.com/recipes/minestra-di-fagioli/

1 - Excellent out of the gate. I turned it into a quick weekday meal by using pre-cooked beans

6 servings

1 cup dried white beans (19oz/550g cooked beans)

1⁄2 cup dried barley 

6 cups vegetable broth

2 medium potatoes (1lb)

1 onion, chopped (6oz/170gr)

2 celery stalks, thinly sliced (4oz/114g) or a pinch celery seed

1 carrot (2oz/57g) chopped 

2 cloves garlic, minced 

1 tsp dried basil

1⁄2 tsp ground sage

1 fresh rosemary sprig, minced

1 bay leaf

1⁄2 cup loosely packed fresh Italian flat-leaf parsley leaves, chopped

2 Tbsps. extra-virgin olive oil

1⁄2 tsp salt

1⁄4 tsp freshly ground black pepper

1. If using dry beans, soak the beans and barley in a large bowl of water at room temperature for 8 hours or up to 12 hours (that is, overnight). NOTE if using pre-cooked beans, skip this step.
2. Drain the soaked beans and barley in a colander set in the sink and rinse well.
3. Use a large soup pot. If using the pre-soaked beans and barley, at them to the pot. If using pre-cooked beans, only use add the dry barley at this point.
4. Add the broth, potatoes, onion, celery (or seed), carrot, garlic, basil, sage, rosemary, and bay leaf.
5. Set over high heat and bring to boil, stirring occasionally.
6. Reduce to low heat, cover, and simmer slowly. If using the soaked beans and barley slowly simmer for about 1 hour or until the beans are perfectly tender. If using pre-soaked beans, simmer the barley for about 30 minutes, add the soft beans and cook another 10 minutes.
7. Discard the bay leaf and stir in the parsley, oil, salt, and pepper before serving.