Marcela Hazan’s Barley Soup in the Style of Trent. No, this isn’t my personal spin on a Marcella Hazan recipe – it’s actually a traditional soup from the Trentino region of Italy. But when I saw my name in the title, I had to make it. And it’s such a perfect example of Marcella’s genius: simple ingredients, handled with care, transformed into something layered, comforting and delicious!
The base is humble — barley, potatoes, and carrots simmered until tender and silky. But the real magic is the onions, prosciutto, rosemary, and parsley sautéed slowly in olive oil until fragrant and lightly golden. That mixture melts into the broth, giving the soup depth and a richness that tastes like it took hours more effort than it actually did.
It’s finished with a shower of Parmigiano-Reggiano and a few generous grinds of black pepper.
A grain-based soup is my favorite way to warm up during a bitter winter. Hearty without being heavy, cozy with very little effort. This one is absolutely joining the regular rotation.
Book: Essentials of Classic Italian Cooking, page 119
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: Prosciutto
Recipe here.
