BARLEY-BASED VEGETABLE SOUP
Pearl barley 14%, pearl emmer 14%, peas 14%, chickpeas 14%, cannellini beans 14%, green lentils 14%, peeled red lentils 14%
They mainly come from cultivations in the Italian area, gathered in a farmers’ association of small organic producers, that avoid any use of herbicides, chemical fertilizers, fungicides, pesticides etc. Products are packed in a protective atmosphere in order to grant a long preservation and safe from parasite infestation.
Certified by ICEA (Institute for Ethical and Environmental Certification)
200 g of barley-based vegetable soup “La Madre Terra”
1 bunch of parsley
some leaves of sweet marjoram
2 little brunches of rosemary
2 little spoons of vegetable seasoning “La Madre Terra”
3 spoons of parmesan cheese
2 spoons of extra-virgin olive oil
Wash the barley-based vegetable soup accurately and soak it for the requested time (8 hours). Then pour it in a large saucepan, add 2 liters of cold water, the vegetable seasoning and bring it to boiling. Then let it simmer for about 2 hours at medium flame. Peel and chop the onion, make a finely diced herbs mix and prepare a sauté mixture with all these ingredients. Blend the sauté mixture with the vegetable soup and add the peeled potatoes cut into small cubes and the carrot you have previously peeled, washed and sliced.
Add salt and pepper and let it cook again for half an hour. When cooking is complete, pour the soup in the soup tureen and sprinkle it with grated parmesan cheese. Serve hot.