Croatian Dalmatian Vegetable Soup - cooking recipe

Ingredients

150 g carrots
100 g onions
80 g parsley roots
50 g celery root
200 g green peas
100 g French beans
50 g tomato puree
30 g barley
50 g beans
100 g bacon (pancetta, dried, smoked)
1 garlic clove
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground pepper
2 teaspoons oregano
1 teaspoon marjoram
1 tablespoon fresh parsley leaves (minced)
100 g pasta (really small Penne Rigate or similar)
80 g parmesan cheese (grated)
1 liter water (or more)

Preparation

Soak beans and barley over night and cook the next day until soft.
Slice carrots, parsley and celery roots into small cubes, and finely mince onion and garlic. Cut pancetta into small cubes.
Cook French beans and green peas for 10-15 minutes drain and put aside.
Put olive oil into pot, add onion, carrot, parsley root, celery root and saute it until soft. Add pancetta and garlic and saute for 5 minutes.
Add some water, French beans, green peas, barley, beans and tomato. Stir and cook 5 minutes, add whole water. It may be more than 1 liter, depends how much soup you want and how dense you want it to be.
Season with salt and pepper and half amount of oregano. Cook about 45 minutes or until all vegetables are soft.
Twenty minutes before end add penne and cook until pasta is done. Before serving add majoran and oregano, taste and add salt if necessary. Serve with grated parmesan over the soup.