Barley and vegetable soup
Ingredients
- 1 cup pearl barley
- 3 cups hot water
- 50g pancetta, thinly sliced
- 50g prosciutto, thinly sliced
- 1 ½ l vegetable stock from 1 vegetable cube
- 3 tbs olive oil
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 leek, thinly sliced
- 1 bay leaf, dried or fresh
- 1 small sprig of rosemary, fresh
- ¼ tsp pepper
- Grated Parmesan cheese or Grana Padano, for sprinkling
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