Take a pan with high sides, cover the bottom with olive oil, sauté onion, carrot and celery. Pour the washed and drained barley. Add the tomato sauce and wild fennel. Cover with water, salt and pepper. Cook for 40 minutes.
Using a pressure cooker 15 minutes from the whistle will be enough to get al dente grains of barley ....
Toast slices of bread, served with the soup; p rhyme to serve seasoned with a little oil to raw ...
bon appetit!
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