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
Pre-heat the oven to 180C.
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.
Cook for 7 minutes, stirring often until tomatoes are caramelized and deep red.
Add the carrots, celery, and mushrooms to the pan, cook for a further 8 minutes until browned.
Pour in the water, season with salt and pepper, allow to simmer for 15 minutes.
Dry roast the pearl barley in the oven for 8 minutes.
Remove from the oven and cook in boiling water for 15 minutes.
Stir the cannellini beans, spinach and pearl barley through the sauce.
To serve
Finish with parmesan shavings.
