Bean and barley soup (Minestra di fagioli e orzo) from The Classic Food of Northern Italy by Anna Del Conte

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried beans require soaking overnight.

  • br22 on September 06, 2014

    Be sure to go with the author's low and slow methods here...they build exceptional flavor. If bacon is used, boil it first for 10 minutes (a la Julia Child) to remove the bulk of the smoky cured flavor. Pancetta makes this recipe wonderfully comforting...bacon is good but the pancetta makes it outstanding.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.