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Add a photoTasty, thick and nourishing.
Ingredientes
- 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
Direcciones
- Place barley in a bowl and cover with hot water. Let it soak for 20-30 minutes. Drain and rinse.
- Cook barley in hot vegetable stock over medium heat for 15 minutes.
- Cut the sliced pancetta and prosciutto into thin sticks.
- Add pancetta, prosciutto, olive oil, carrots, celery, leeks, bay leaf and rosemary to the vegetable stock with pearl barley. Bring to the boil, then simmer for 15 minutes, or until barley and vegetables are very tender. Season with pepper.
- Serve soup with grated Parmesan or Grana Padano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 4 servings | |
| Calories 327 | |
| Calories from Fat 109 | 33% |
| Total Fat 12.35g | 15% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 581mg | 24% |
| Potassium 379mg | 11% |
| Total Carbs 46.08g | 12% |
| Dietary Fiber 9.7g | 32% |
| Sugars 3.14g | 2% |
| Protein 9.85g | 16% |
