Barley soup and borlotti
Instructions
Peel the barley and beans and let them macerate separately into two bowls full of cold water for 12 hours.
Peel the potatoes, wash and cut into pieces.
Put the beans, potato and bay leaf in a saucepan, pour 1 liter and a half of water, bring to the boil and cook for 1 hour and 10 minutes.
In another pot, place the barley, pour 1 litre of water, add salt, bring to a boil and continue cooking for 1 hour.
Meanwhile, Peel onion and chop finely; Peel the celery, remove and wash filaments; wash the Sage and Rosemary and mince together with the celery.
Do scald the tomatoes in boiling water, Peel, seed and give them water, then mince.
Peel the garlic.
Put the oil in a pan, add the onion and garlic and let them wither without letting them Brown.
Add the chopped celery, Sage and Rosemary and chopped tomatoes.
You add the tomatoes for 5 minutes on a moderate flame, stirring occasionally.
Add the mixture to the beans, sprinkle the pretzels and finish cooking; strain and pass the Mashers; put the past in the cooking pot, add the drained orzo and a pinch of freshly ground pepper.
Stir and bring to a boil again.
Serve the hot soup.
Ingredients and dosing for 4 persons
- 150 g of pearl barley
- 80 g of dried pinto beans
- 1 potato
- 1 stalk of celery
- 1 leaf sage
- 1 leaf of laurel
- 1 sprig of rosemary
- 2 ripe tomatoes
- 1/2 onion
- 1 clove of garlic
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper