This thick and chunky soup is the epitome of a hearty winter soup. It's missing the potato of a traditional Minestrone but kids love it because it tastes like pasta and you can pack in lots of vegetables and nutrients. Use vegetable stock to make this vegetarian.
Preparation & Cooking time:
1 hour 45 minutes
1 cup (250 g) pearl barley
1 tablespoon olive oil
2 onions, diced
3 carrots, diced
4 celery stalks, diced
2 zucchini, diced
2 garlic cloves, finely chopped
½ cabbage, shredded
100 g green beans, cut into 2 cm lengths
1.2 kg (3 tins) crushed tomatoes
2 litres stock, vegetable or chicken
salt and pepper
1 handful basil, chopped
50 g parmesan cheese, grated
1 Place pearl barley in a strainer and rinse under cold water until the water runs clear.
2 Heat oil in a large saucepan over medium–high heat, add onion, carrot, celery, and zucchini and cook for a few minutes. When onion is softened, add garlic and cook for 30 seconds. Finally add cabbage, beans, tomatoes, stock and pearl barley.
3 Bring to the boil then reduce the heat and simmer for 1½ hours.
4 Serve in individual bowls with a sprinkling of parmesan cheese and basil.
Tip: Don't have pearl barley? Use small pasta shells instead. Add towards the end so they don't overcook.
Leftovers: This recipe freezes really well, so pop half in the freezer for another night.
Variations: Add diced bacon or beef and cook with the onion for a meatier flavour.
Recipe from Summer TABLE by Jodie Blight