Stampa

Barley Soup with Stewed Vegetables (Makes 4 servings)

Boil barley as suggested above for about 20 minutes. Boil beans and parboil peas in salted water. Stew diced vegetables and sage in a cooking pot with some oil. Cover and cook over low heat until vegetables are tender; if necessary, add water. Add barley, peas, beans to vegetables Pour broth slowly and cook for 15 minutes until the soup has the right consistence neither dry nor too liquid. Dust with parmesan and chopped parsley and basil. Serve hot.