3/4 cup dried borlotti beans, soaked for 8
hours, drained and rinsed
1 medium potato, roughly chopped
1 medium onion, roughly chopped
1 celery stalk, roughly chopped
1 small carrot, roughly chopped
1 fresh bay leaf
2 fresh sage leaves
1 fresh rosemary sprig
4 sprigs Italian parsley
1 garlic clove
1/2 cup pearl barley
1/4 pound pancetta or slab bacon, finely chopped
1/2 pound ground chuck (coarsely cooked)
Salt and pepper
3 tablespoons extra-virgin olive oil
In a large stock pot, combine the beans,
vegetables, herbs, garlic, and 1 quart water. Bring to a boil, reduce to
a simmer, and cook, covered, over very low heat for 1 hour.
Meanwhile, rinse the barley and place in a large saute pan with the
pancetta, and pepper to taste. Cover with 1 quart of water and bring to
a boil. Add the barley to the bean soup and cook for 1 more hour, until
the barley is very tender.
Taste the soup and adjust the seasoning with salt and freshly ground
black pepper, to taste. Drizzle individual portions with olive oil.