BEAN AND BARLEY SOUP
PREP TIME: 10 MINS
COOK TIME: 1 HOUR
SERVES 4 (AS A LIGHT MEAL)
3 tsp olive oil
1 large brown onion,
finely chopped
1 fennel bulb, quartered,
core removed, sliced
5 cloves garlic, crushed
400g can no-added-salt chickpeas,
rinsed and drained
2 x 400g cans no-added-salt
chopped tomatoes
250ml (1 cup) salt-reduced
vegetable stock
625ml (21/2 cups) water
100g pearl barley, rinsed
and drained
400g can butter beans,
rinsed and drained
100g baby spinach leaves
Freshly ground black pepper
10g grated parmesan,
to serve
1 Heat oil in a large saucepan over medium heat. Add onion, fennel and garlic to the pan. Cook, stirring, for 7-10 minutes or until vegetables soften.
2 Mash half the chickpeas and add to pan with tomatoes, stock, water and barley. Cover and bring to boil. Reduce heat to medium-low and cook, covered, for 40-45 minutes or until barley is cooked and tender. 3 Add remaining chickpeas and butter beans to soup and cook for 2-3 minutes or until heated through. Add spinach and cook, stirring, for 1 minute, or until spinach wilts. Season with pepper. Top with parmesan, to serve.