- 1 onion, peeled
- 5 stalks celery
- 4 carrots
- Extra virgin olive oil
- 8 cloves garlic
- 500g potatoes, diced
- 1 fennel bulb, trimmed and diced
- 400g tin chickpeas, drained
- 400g tin butter beans, drained
- 400g tin pinto beans, drained
- 400g tin chopped tomatoes
- 8 cups vegetable stock
- 2 bay leaves
- 1 teaspoon oregano
- ½ cup pearl barley
- 2 chillies, chopped (optional)
- 50g grated pecorino cheese
Modified from Not Quite Nigella