Minestra

Method

Heat the olive oil in a large heavy-bottomed pot and sauté the diced onion and garlic until softened and fragrant, approximately 3 minutes. Add the potatoes, carrots, and pumpkin, stirring well to coat with oil, then pour in the vegetable stock and bring to a boil. Add the pearl barley, courgettes, cauliflower, and tinned tomatoes with their juice, then reduce the heat and simmer gently for 45 minutes until all vegetables are very tender and the barley is cooked through. Season generously with salt and black pepper to taste. Serve hot in deep bowls with a generous handful of grated parmesan cheese scattered over the top.