It's soup season. Soups are a staple in the Tuscan kitchen. Keep in mind that soup is always better the second day! Serve with warm bread and your favorite cheese.
Bean and Barley Soup,
9 oz White Beans (canned is OK)
4 oz pearl Barley
2 ripe tomatoes quartered and seeded
2 carrots thinly sliced
1 stalk celery thinly sliced
1 onion thinly sliced
5 fl oz olive oil
Soak beans overnight in water if using dry beans. Soak barley for 1 hour in cold water.
Cook beans until tendering a saucepan and strain. Cook barley in clean water for 30 minutes and strain.
Saute’ vegetables in olive oil until tender and beans and season with salt and pepper. Cook on low for 20 minutes, add tomatoes and continue to cook for 15 minutes. Take off heat, pass through sieve. Add the barley and heat through for 5 – 10 minutes until desired temperature.
Serve warm with a dash of olive oil!