Trentino-style Barley Soup
100 g pearl barley, 150 g smoked/cured meat, 1 carrot, ½ onion, 2 stalks of celery, 200 g borlotti beans, 4 Tbsp extra-virgin olive oil, 150 g courgettes, 1 cup dry white while, 2 l lightly salted broth, chives
Soak the barley in warm water for two or three hours. Chop the celery, carrots and onions and sauté in the olive oil. Add the strained barley and whole meat, and pour over the white wine.
Reduce, then add the broth and simmer for 40 minutes. Add the thinly sliced courgettes and borlotti beans. Cook for 15 more minutes. Salt to taste.
Serve hot with a sprinkling of chives, and accompanied by pieces of flavourful cheese.