Ingredients for 4 people:

·3 hectograms of barley

·6 hectograms of veal meat

·bay

·1 leek

·1 onion

·parsley

·2 cloves of garlic

·2 handfuls of dried beans

·1 spine of celery

·2 carrots

·1 piece of cabbage

·savoy

·4 medium potatoes

·salt and pepper

Preparation:

Put the barley and the beans in a pan to soak for one night covered with water.
Put the meat with 2 litres of water in a large pan, with potatoes, bay, barley, beans and make them cook for an hour.
Add the cut vegetables, parsley and garlic. Make this cook for other 30-40 minutes as you want the soup: less or more thick and cooked.
I personally prefer it with the meat that almost melts and with well cooked beans.
Eliminate the hard vegetables and the bay’s leaves.
Add salt and pepper, better if it is grinded at the moment in big grains.
Eventually fix the density with a little bit of soup (but you should not need it)
Serve it warm, not hot with olive oil.

Indications!!!

Good for hypocaloric diets as an only course meal.
Good also to freeze it for a quick use in the microwave.

Links together

I would link together a glass of full-bodied red wine: a Bonarda of Oltrepo Pavese would be perfect.