This Bean & Vegetable Soup with Barley recipe is the ultimate comfort food for a chilly evening. It is not only delicious, but also incredibly nutritious, packed with fibers and vitamins from the various vegetables and barley. In addition, the beans provide a good source of protein and a great meat substitute for vegetarians. We highly recommend this soup not only as a satisfying meal, but also as an opportunity to nourish your body with wholesome, plant-based ingredients. Give it a try and taste for yourself the goodness of this hearty soup.

Ingredients

• 2 tbs Olive oil
• 1 medium onion diced
• 2 cloves of garlic minced
• 3 carrots peeled and diced
• 3 stalks of celery diced
• 1 tbs tomato paste
• 1 zucchini diced
• 1.9 litres liquid stock
• 1 can of Cannellini beans- drained
• ¼ cup tomato paste
• 1 cup pearl barley
• 100gm of baby spinach
• 1 can of diced tomatoes
• 1 sprig of thyme
• 1 bay leaf
• 1 handful of parsley

Method

Wash the barley well under cold tap water.
Heat oil in a large pot and fry off your onion, carrot and celery until soft. 5-7 minutes.
Now add the garlic, thyme and bay leaf and stir for a minute until fragrant.
Add the barley and tomato paste stirring for a minute or 2. Add the diced tomatoes and liquid stock and bring to a simmer. Allow to cook for 25-30 minutes stirring occasionally and add the zucchini in the last 5 minutes of this cooking time.
Add the cannellini beans and spinach, then stir to combine. Check the barley is cooked and remove from the heat. Discard the thyme and bay leaf.

Ladle into bowls, sprinkle with chopped parsley and serve with crusty bread.

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