Time 1h20m Yield 5 portions, 5 serving(s) Number Of Ingredients 20 Steps:
Soak beans and barley over night and cook the next day until soft. Slice carrots, parsley and celery roots into small cubes, and finely mince onion and garlic. Cut pancetta into small cubes. Cook French beans and green peas for 10-15 minutes drain and put aside. Put olive oil into pot, add onion, carrot, parsley root, celery root and sauté it until soft. Add pancetta and garlic and sauté for 5 minutes. Add some water, French beans, green peas, barley, beans and tomato. Stir and cook 5 minutes, add whole water. It may be more than 1 liter, depends how much soup you want and how dense you want it to be. Season with salt and pepper and half amount of oregano. Cook about 45 minutes or until all vegetables are soft. Twenty minutes before end add penne and cook until pasta is done. Before serving add majoran and oregano, taste and add salt if necessary. Serve with grated parmesan over the soup.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In cold water, place the cleaned fish cut into chunks, add oil, tomato sliced in half, lemon juice, bay leaves and peppercorns. When the soup boils, add the vegetable stock cubes and cook for about 20 minutes. At the same time cook 1/2 cup of your prefered white rice. Once done strain and set aside. Remove cooked fish out of the soup then strain the soup. Clean the fish of bones and place pieces of fish back into the soup add olive oil and stir before serving. You can add the rice directly to the soup or place the rice in the bowl and add the soup over the top. I suggest the later because the soup alone you can freeze or refrigerate but the rice does not keep consistency and does sour. You can use frozen fish fillets too but fresh fish is best.
