Zuppa Di Orzo E Fagioli – Barley Soup with Beans

Perhaps your new favorite bean dish:

Soak beans and rolled barley separately in enough water. Cook the rolled barley in salted water until tender. For the beans, start by sautéing the chopped soup vegetables and onion in a third of the oil. Add the beans, fill up with water (1). Salt, season with pepper, add bay leaf spice, cook with the lid closed.

Grind half of them in a hand mixer or pass them through a vegetable grinder. Stir repeatedly into the saucepan along with the rolled barley. Fold in the remaining olive oil and the milk. Sprinkle with cheese if desired and drizzle with a little (fruity) olive oil.

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