This is a delicious Italian winter favorite, great for cold nights around a warm fire!1.5 liters of vegetable stock150 grams Pearl barley4 red onions2 cloves of garlicOne potatoOne laurel leafExtra Virgin Olive OilBlack pepperParmigiano reggianoFor the vegetable stock:Boil 1.5 liters of water with a carrot, a stick of celery, a zucchini, a tomato, a handful of beans and a handful of spinach or silver beet. Boil together until the tastes and smells have formed a tasty broth which can then be filtered into stock.Preparation:Slice the onion and cook with plenty of oil along with garlic and laurel leaf. When the onion begins to color add the potato chopped in small cubes. Mix and leave over a low flame for a few minutes, then add the broth adding some black pepper and salt. Bring to boil. Add the barley(pre rinsed) and leave to boil until ready (around 30 mins). Serve with grated parmesan cheese and grated black pepper.
