Bean And Barley Soup

Preparation:

Preparation: Soak the beans overnight. Then boil them in a liter of water. In another saucepan, season the pancetta, a clove of garlic and the chopped onion, add a liter of cold water and the barley. Boil very slowly for 2 hours. At this point add the beans with their cooking water, two tablespoons of tomato puree, the chopped potatoes. Adjust salt and pepper. Cook for an abundant hour. Serve the soup hot and complete it with a drizzle of oil.