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Barley Minestrone Soup

very simple recipe 30min recipe servings 4

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"


- 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.

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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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