Cereal soup

Instructions
Begin brushing the vegetables: peel onion and cut it into wedges; wash the celery and beet greens, remove the external filaments and cut them into large pieces.



Peel the potato, clean the carrot and peel the zucchini, then chop everything and set aside.



Take a large pot, fill it with water and put it on the fire.



Add the vegetables, a round of extra virgin olive oil, salt, pepper and bring everything to a boil.



Cook the soup for 1 hour, then pour the emmer and the barley in the broth and cook for about 30 minutes.



Once cooked, whip the soup with an immersion blender or pass it to the masher, put it back on the heat and bring to a boil again.