Tuscan veal broth
Put the peas, veal, stock and 600ml/1pt water in a large pan. Bring to the boil over a low heat. Using a slotted spoon, skim off any scum that rises to the surface.
When all the scum has been removed, add the barley and a pinch of salt. Simmer gently over a low heat for 25 minutes.
Add the carrot, turnip, leek, onion, tomatoes and basil to the pan, and season with salt and pepper. Leave to simmer for about 2 hours, skimming the surface from time to time to remove any scum. Remove the pan from the heat and set aside for 2 hours.
Set the pan over a medium heat and bring to the boil. Add the vermicelli and cook for 12 minutes. Season with salt and pepper, then remove and discard the basil. Serve immediately.