Yield:Yields about 3 quarts.
This rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way of adding flavor. When you finish off a wedge of Parmigiano, just stash the rind in the freezer so you always have it on hand when you need it.
Serve withGarlic Crostini with Spinach, Mushroom & Parmigiano Salad.
Very good! I also upped the salt ... However that is probably more due to the fact that the tomatoes had no salt added - nor did my broth. I love one of the recommendations below of using Italian sausage...Will definitely do that next time.
Fresh rosemary is definitely aust - using dry would not be the same at all. I also just happened to have the cheese rind which I also think contributed to the delightful taste.
Healthy and very powerful
Easy to make and good but not amazing. I used 4oz of pancetta and an extra half cup of barley. I would make again when I need a mild tasty soup but not something for company.
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