White Bean Minestrone (Minestrone d'orzo e Fagioli)

This recipe serves:  6

3/4 cup dried white beans
1/4 cup diced onion
1/4 cup diced carrot
1/3 cup diced celery
2 medium russet potatoes, peeled and cubed
1 bay leaf
4 cups cold water
1/3 cup barley
salt to taste
freshly ground black pepper
1. Bring a large soup pot of water to a boil. Add the white beans, turn off the heat, cover and let stand for 1 hour.

2. Drain the beans. Put them back in the soup pot along with the onion, carrot, celery, potatoes, bay leaf and 4 cups of water. Simmer until the beans are tender, about 1 hour.

3. Meanwhile, in a small saucepan, bring 1 cup of salted water to a boil. Add the barley, reduce the heat to low and cook until the barley is tender, about 45 minutes. Remove the bay leaf. Set aside.

4. Using a blender, puree 1/3 of the soup and pour it back into the soup pot.

5. Add the barley. Season with salt and pepper. Heat thoroughly and serve.

Serving Size: 1 bowl

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