Barley and vegetable soup

Tasty, thick and nourishing.
This recipe contains barley, water, pancetta, prosciutto, vegetable stock, olive oil, carrots, celery, leeks, bay leaves, rosemary, black pepper, cheese (parmesan)
4 Servings
Prep time: 30 min
Cook time: 30 min
Ingredients:
- 1 cup(s) pearl barley
- 3 cup(s) water
- 50 g. pancetta, thinly sliced
- 50 g. prosciutto, thinly sliced
- 1 1/2 l. vegetable stock from 1 vegetable cube
- 3 tbsp. olive oil
- 2 cup(s) carrots, thinly sliced
- 2 cup(s) stalks celery, thinly sliced
- 1 cup(s) leek, thinly sliced
- 1 bay leaf, dried or fresh
- 1 small sprig of rosemary, fresh
- 1/4 tsp. pepper
- Grated Parmesan cheese or Grana Padano, for sprinkling
Instructions:
- 1. Place barley in a bowl and cover with hot water. Let it soak for 20-30 minutes. Drain and rinse.
- 2. Cook barley in hot vegetable stock over medium heat for 15 minutes.
- 3. Cut the sliced pancetta and prosciutto into thin sticks.
- 4. Add pancetta, prosciutto, olive oil, carrots, celery, leeks, bay leaf and rosemary to the vegetable stock with pearl barley.
- 5. Bring to the boil, then simmer for 15 minutes, or until barley and vegetables are very tender. Season with pepper.
- 6. Serve soup with grated Parmesan or Grana Padano cheese.