Friulian barley and bean soup

Ingredients

For 1 serving

• Pearl barley50 g
• Cooked borlotti beans160 g
• Potatoes100 g
• Onion40 g
• Carrots40 g
• Vegetable broth600 ml
• Extra virgin olive oil10 g
• Bay leavesto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Heat the vegetable stock. Meanwhile rinse the pearl barley; peel the onion and carrot and chop them finely; peel the potatoes and cut them into 1 cm dice.
2. In a large pan heat the oil over a medium-low heat and sweat the onion and carrot for 5 minutes, stirring, until the onion is translucent.
3. Add the barley, potatoes, bay leaf and hot stock, bring to the boil and simmer for 40 minutes over a low heat, half-covered, stirring now and then, until the barley is tender and the potatoes break up; add hot water if it gets too thick.
4. Add the drained borlotti beans, mashing some of them with a fork to make the soup creamier, and cook for another 10 minutes over a low heat.
5. Remove the bay leaf, season with salt and serve with a drizzle of raw olive oil and freshly ground black pepper.