Friulan Bean and Barley Soup

Soak the beans overnight in plenty of cold water. Soak the rolled barley in water as well. The next day, sauté the finely chopped onions in hot olive oil in a pot along with the bacon strips. Drain the beans, add them, pour hot water and cook for an hour and a half. Then add the barley, also drained, and mix in the diced potatoes, carrots and celery. Cook for another hour and a half. Meanwhile, keep stirring and adding water repeatedly as needed to achieve the desired consistency. About 15 minutes before the end of the cooking process, finely chop all the herbs and stir them in along with the garlic. Season to taste with salt and pepper. Pour into warmed soup bowls or plates and drizzle with a few splashes of green olive oil before serving.

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