Serves: 4
Total Calories: 4,311

8 cups homemade Chicken Broth or Meat Broth or a mix of half store-bought broth and half water
8 ounces pearl barley, picked over and rinsed
2 medium tomatoes, peeled, seeded, and chopped, or 1 cup chopped canned tomatoes
1 rib celery, finely chopped
1 medium onion, finely chopped
salt and freshly grated black pepper
1 cup diced Pecorino Romano cheese

1 Prepare the broth, if necessary. In a large pot, combine the broth, barley, and vegetables and bring to a simmer. Cook until the barley is tender, about 1 hour. Add water if the soup becomes too thick.

2 Season with salt and pepper to taste. Spoon the soup into bowls, scattering the cheese over the top.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 4,311
Calories from Fat: 60

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup