Bean & barley soup

Serves 4 Prep 5 mins Cook 1 hr £1.04 a portion 488 kcals, 9g fat, 1g sat. fat, 11g sugar 2 tbsp vegetable oil 1 large onion, finely chopped 1 fennel bulb, quartered, cored & sliced 5 garlic cloves, crushed 400g can chickpeas, drained & rinsed 2 x 400g cans chopped tomatoes 600ml vegetable stock 250g pearl barley 215g can butter beans, drained & rinsed 100g pack baby spinach leaves Parmesan (or vegetarian alternative) 1 Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.

2 Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.

3 Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted. Season and scatter with Parmesan.