Minestra d'orzada

Method

Soak the white beans overnight, then drain and rinse. Finely chop the onion, celery and carrot, then soften gently in olive oil in a large pot for 5 minutes. Add the drained beans and pearl barley, stirring well for 1 minute to coat in oil. Pour in the stock and bring to a boil, then reduce heat and simmer for 45 minutes until the barley and beans are nearly tender. Dice the potatoes and add to the pot, simmering for a further 15 minutes until all vegetables are soft. Season generously with salt and pepper, and serve hot with grated Parmesan cheese and a drizzle of good olive oil.