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Barley Minestrone Soup
The minestrone soup is a common Italian soup, very healthy and tasty, eaten mostly in the fall and in winter. The recepie we suggest you is with pearl barley, a cereal which makes it even richer and healthier. you can keep this soep for a couple of days in the fridge or even freeze it for up to 2-3 months. You can serve it with fresh grated parmigiano or pecorino or with a bit of extra vergin olive oil.
Maddi, "La cena è pronta"
Ingredients- 240-250 gr pearl barley - 1 leek - 1 zucchini - 1-2 carrots - 1/2 cauliflower - 3 pieces celery - 1/2 onion - 1-2 cup peas - 1 tblsp of soup stock - water - salt and pepper - parmigiano or pecorino |
This is a new version of the classical Italian Minestrone soup, prepared with pearl barley. Let's begin by putting the barley in a pot and washing it a couple of time under cold water; at first the water will be whitish but after a couple of times it will get clean. Now start chopping the vegetables. |
Chop the leek, the zucchini, |
the celery, the cauliflower, the carrots and add them in the pot. |
Then add the peas which of course do not need to be cut :) and the washed barley. Cover everything with water |
and add the soup stock. Put it on middle fire for 1 ½ or 2 hours, cover and eventually add some more water. Mix it regularly. |
When all the vegetables are soft, it is ready. Add some salt and pepper and serve warm with some gratered parmigiano or pecorino. |
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