Perhaps you remember me drooling over a minestrone back when I visited Slovenia in June. One of the most memorable meals I had in a long time! I've been daydreaming of this minestrone made of barley, black eyed peas and dry peas, according with the recipe the lady provided me with when I asked. My minestrone doesn't taste exactly like the one we had there, maybe because we miss the mountains to go with or just because I probably heard bay leaf, and she meant something else... Either way, whilst Autumn settles in this part of the globe, me and Mr. Taster had a couple of bowls and felt comforted with this hearty soup!
2 medium carrots, sliced
1 medium onion, chopped
1 small courgette, diced
1 small turnip, grated
2 Tbsp olive oil
1 bay leaf
6 cups vegetable (or chicken) stock, warm
1 cup black eyed peas, soaked and cooked previously
1/2 cup dry peas, soaked and cooked previously
1-2 cups barley, soaked and cooked previously
Salt and black pepper
Grated Parmesan, to serve (optional)
Slice carrots and dice turnip and courgette. Chop onion coarsely. In a large stockpot, sautée onion with olive oil for 2 minutes. Add the bay leaf, sliced and diced vegetables, and cook for 10 minutes, stirring occasionally. Season with salt and pepper. Add the stock. Cook for 5 minutes. Mix in barley, peas and black eyed peas, and bring to a simmer. Turn off the heat, and allow to settle for a while with the lid on. Serve with grated Parmesan.