Barley Soup (Italian Orzotto)

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers a similar texture with more protein.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and can be tailored to taste.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Kale is nutrient-rich and can be used in similar ways.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Chop half of a big onion or one small onion as thinly as possible.

Chop one celery stick thinly.

Heat 4 tablespoons of olive oil on medium heat.

Add the chopped onion and celery to the pan and let them sweat until tender.

Roughly chop 3 medium carrots into chunky pieces.

Wash and peel 8 small potatoes, leaving them in chunky pieces.

Add the chopped carrots and potatoes to the pan and cook for about 8 minutes.

Remove the vegetables from the pan momentarily.

Add 4 oz of cubed Panetta to the pan and let it roast for about 3-4 minutes.

Pour in 1/2 cup of white wine and let the alcohol evaporate for a couple of minutes.

Return the vegetables to the pan and season with 1/2 tablespoon of coarse salt, 1/8 teaspoon of black pepper, 2 bay leaves, and 1/2 teaspoon of thyme.

Add 4 cups of water and let it cook for about 5 minutes.

Stir in 1 and 1/4 cup of pre-soaked and precooked barley and cook for about 10 minutes, adding an extra cup of water if the soup gets too thick.

Add 1 cup of frozen peas and let them cook for 3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary