VEGETABLE AND BARLEY SOUP
PREP TIME: 20 MINUTES
COOKING TIME: 1 HOUR, 15 MINS
SERVES: 6
INGREDIENTS
1 tablespoon olive oil
1 large brown onion, peeled and diced
2 cloves garlic, crushed
100g pancetta, finely diced
1 large carrot, peeled and diced
2 celery sticks, diced
1 ½ litres chicken or vegetable stock
¼ cup tomato paste
400g tin crushed tomatoes
500g Spud Lite potatoes, diced
½ cup (120g) pearl barley, rinsed
1 large zucchini, diced
2 large field mushrooms, diced
Salt flakes and freshly ground black pepper
120g bag baby spinach
¼ cup parsley, roughly chopped
Serve
Grated parmesan
METHOD
1. Heat olive oil in a large saucepan over a low heat. Add onion, garlic, pancetta, carrot and celery, stirring until well coated. Cover and cook for 10 minutes or until vegetables are tender.
2. Add stock, tomato paste, tinned tomatoes and potatoes, stirring to combine. Bring to the boil.
3. Add barley, zucchini and mushrooms and bring back to boil. Reduce heat to a simmer, partially cover and cook for 1 hour or until barley is tender. To finish, add spinach, stirring until just wilted, season with salt and pepper and finish with fresh parsley.
4. Serve soup with parmesan.
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