Ingredients for 4 people
- 70 g of beans
- 70 g of chickpeas
- 1 leek
- 1 onion
- 2 peeled carrots
- 400 g peeled potatoes
- 2 stalks celery
- salt.
- 2 Sage leaves
- 2 Bay leaves
- 200 g Pearl barley
- extra virgin olive oil
Preparation
Chop all the vegetables and collect them in a pressure cooker with beans rinsed soaking water. Cover with cold water, which exceeds about vegetables.
Add a handful of salt, Bay leaves and Sage and close the pot. Bring pressure with a maximum flame, then when it whistles put it down to minimum and cook for 20 minutes.
Meanwhile, boil the barley for the time indicated on the package (20-30 minutes usually). Leave it to drain al dente.
Open the pressure cooker and stir the contents. Remove bay leaf and Sage. Remove half of the soup and beat up to reduce it into puree. Place it on the bottom of 4 serving plates.
Then add each dish a ladleful of Pearl barley and another of vegetables and legumes not smoothies. Drizzle with extra virgin olive oil and serve.
Suggested Wine : Castellaccio