Ingredients: for 4 people
160 gr. of pearl barley
40 gr. Organic pesto without garlic Salvagno
40 gr. white celery
1 liter of vegetable stock
Salvagno extra virgin olive oil
Grated Grana Padano
Bring the vegetable stock to boil, then pour the barley and cook over a very low heat for about 1 hour.
When the barley is almost ready, slice the carrots, cut the celery into strips and add them to the soup.
Serve the hot barley soup, supplemented by vegetables and flavored with organic Pesto without garlic Salvagno, grated Grana Padano and a drizzle of extra virgin olive oil Salvagno.