Italian Orzo Soup (Barley Soup)
If you can't make it to Northern Italy this year, let us bring Northern Italy to you with this traditional Italian orzo soup from Trentino.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large pot
- 1 silicone spoon
- 1 bowl
Ingredients
- 1 stalk celery
- 2 small potatoes or 1 large
- 2 medium carrots
- 75 gr smoked bacon cubes
- 5 pieces beef stew meat large cubes
- pepper
- chives
- 1 vegetable stock
- 200 gr pearl barley
- Belmorso Extra Virgin Olive Oil for cooking
- Belmorso Novello Extra Virgin Olive Oil for drizzling after serving
- optional grated parmesan cheese to finish
Instructions
- Prepare your vegetables by washing them, peeling and cutting them into medium slices.
- Sauté in 2 tablespoons Belmorso EVOO for 10 minutes.
- Then, add the bacon and beef pieces, mix and let them sauté for another 10 minutes.
- In the meantime, rinse the barley and melt your vegetable stock into a bowl of hot water.
- Add the barley to the pot, mix and let it cook for 5 minutes before adding in the bowl of stock and more water to cover all the ingredients.
- After you've covered all your ingredients with water, add 2 more bowls of water, and some pepper.
- Add 2 bay leaves, and don't forget to remove before serving.
- Mix, close with a lid, lower the heat, and set the timer to 40 minutes.
- Once it has finished simmering, take off the lid and let it cool.
- Then serve with a drizzle of Novello EVOO, some chives and the optional parmesan. I served it without the latter and it was delicious.
Notes
Calories above do not include the drizzle of Novello and parmesan when serving.