Italian soup

This is the favourite soup in our household, especially during the winter months!  It was another of my happy accidents when I was trying to use pot barley as a replacement for mince in a Bolognese recipe.  The barley gives this a real wholesome heartiness and the al dente bite makes this feel like a proper meal.  With a good chunk of ciabatta or focaccia on the side, this will easily feed a family of four.

Ingredients

• 1 tablespoon of olive oil
• 1 onion, finely sliced
• 2 carrots, thinly sliced
• 1 stick celery, finely sliced
• 8¾ ounces / 250g pot barley
• 35 fluid ounces / 1 litre vegetable bouillon
• 1 tin chopped tomatoes
• 1 tablespoon of tomato paste
• 1 teaspoon of dried oregano
• ½ teaspoon of garlic powder
• ½ small white cabbage
• 1 tin butter beans, drained
• Parmesan, to serve

Method

Heat the oil in a large pan, add the onion, carrot and celery and fry for 10 minutes.

Add the barley and turn over in the vegetables, before adding the bouillon, tomatoes, tomato paste, oregano, garlic powder and cabbage, with a good amount of seasoning.

Bring to the boil, then reduce the heat, cover and cook for 20 minutes.

Add the butter beans, replace the lid and cook for another 10 minutes.

Serve with parmesan.

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