Italian Soup with Pearl Barley

Full of pearl barley, this is a truly hearty soup that will keep you feeling full long after lunchtime. Feel free to improvise with this recipe using whatever vegetables or pulses you have to hand.

Serves [6]

Ingredients

  • large splash of olive oil

  • 4 onions onions, finely chopped

  • 6 garlic cloves, crushed

  • a pinch of chilli flakes

  • 400 gram tin of chopped tomatoes, canned

  • 60 millilitres white wine vinegar

  • 5 carrots, chopped

  • 3 celery sticks, chopped

  • 300 grams chestnut mushrooms, chopped

  • 1.5 litres water

  • 1 teaspoon salt

  • 1 tablespoon cracked black pepper

  • 400 grams pearl barley

  • 300 grams canned cannellini beans, drained and rinsed

  • 100 grams baby spinach

  • 200 grams parmesan shavings

Method

  1. Pre-heat the oven to 180C.

  2. Heat a large splash of olive oil in a large high-sided pan, gently fry the onions, garlic, chilli flakes, chopped tomatoes and white wine vinegar.

  3. Cook for 7 minutes, stirring often until tomatoes are caramelized and deep red.

  4. Add the carrots, celery, and mushrooms to the pan, cook for a further 8 minutes until browned.

  5. Pour in the water, season with salt and pepper, allow to simmer for 15 minutes.

  6. Dry roast the pearl barley in the oven for 8 minutes.

  7. Remove from the oven and cook in boiling water for 15 minutes.

  8. Stir the cannellini beans, spinach and pearl barley through the sauce.

To serve

  • Finish with parmesan shavings.

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