Barley-Bean Soup

Minestra di Orzo e Fasio

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

Here is Friuli’s favorite soup; they like it in Venezia Giulia, too, although jota dominates there. Remember that a soup with barley can only be reheated once. After that the barley becomes bitter and ruins the soup.


  • cups/300 g dried beans such as borlotti, cranberry, or pinto
  • 1


Soak the beans for at least 8 hours, up to overnight, in cold water, adding at least 4 inches/10 cm water above the top of the beans. Drain well.

In a large soup pot, heat the olive oil at medium t