1 carrot
1 celery stalk
Half a leek
A few stalks of chicory (Italian catalogna)
150 g barley
150 g borlotti beans (already cooked)
Vegetable stock, about 1-1.5 liters
Extra-virgin olive oil
salt
pepper

​

Slice the leek and dice the carrot and celery . In a pot, heat a few tablespoons of extra-virgin olive oil, add the leeks, carrots and celery and saute them for a couple of minutes. Meanwhile, slice the chicory  and add it to the other vegetables. Then add the barley and saute it for a few minutes. Add the vegetable stock, savour with salt and pepper and cook over low heat for about 30 minutes (or check the cooking time of the barley on your package). If necessary, add more stock. Just before the end of cooking, add the beans. Cook for a few more minutes and serve.