RECIPE: Bean and Barley Soup

Here is a recipe for food within your bag this week!

Bean and Barley Soup

(Serves 6 | 35 Minutes)

INGREDIENTS

• 2 Tablespoons Oil
• 1 Onion finely chopped
• 1 Carrot diced
• bulb of fennel diced
• 100g curly kale shredded
• 2 cloves of garlic finely chipped
• 1 can of chopped tomatoes
• 600ml vegetable stock
• 1 can of Barley
• 1 can of Butter Beans
• 100g fresh spinach
• Salt and Pepper
• Grated parmesan

METHOD

Heat the oil in a pan over a medium heat, add the onion, fennel, carrot, curly kale and garlic and cook until softened about 10 minutes.

Add the chopped tomatoes, stock and barley and bring to the boil, then reduce the heat and simmer, covered, for 20 minutes.

Add the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted. Season and sprinkle with grated Parmesan. Serve with warm crusty bread.