3 Tbsp. olive oil
1-2 garlic
cloves, minced
1 medium red onion,
chopped
1/2 cup Pancetta (or bacon),
cut into small dice
1 large carrot,
thinly sliced
1 parsnip,
thinly sliced
1 cup diced potatoes
2 stalks celery,
thinly sliced
2 cups diced tomatoes
2 cups shredded or torn
savoy cabbage
2 cups cannellini beans,
slightly drained
5 cups beef
or vegetable broth
2 cups trimmed and torn
spinach
1/3 cup fresh parsley,
chopped
1 tsp. dried basil
1 tsp. dried oregano
Salt and ground black pepper
to taste
1 cup barley*
Pinch of red pepper flakes
*If you don't like barley
you could use pasta
or rice
In a heavy stock pot, heat
the oil over medium heat. Add Pancetta or bacon and cook, stirring frequently,
until lightly crisp.
Add onion,
garlic,
carrot,
parsnip,
potatoes,
celery,
and sauté for about 5-7 minutes or until soft.
Add tomatoes, savoy cabbage,
beans,
broth,
spinach,
parsley,
basil,
and
oregano.
Add salt and ground black pepper to taste and bring to a boil, reduce heat,
cover, and cook for about 25-30 minutes.
Transfer about 1-1/2 cups
of the soup to a food mill or blender and puree. Return the puree to the
soup and add barley and red pepper flakes. Test and adjust seasonings.
Cook until barley
(pasta or
rice) is firm tender, an additional 15-20 minutes. Add water if the soup
gets too thick.
Serve over grilled garlic
bread or toasted Italian bread.
Makes 6 servings. |
Electronics
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