Bean and barley soup with warm crusty bread

A recipe created and captured for Napolina.

Whether you’re looking for a quick lunchtime mix up, raiding your cupboards or you’re on a health kick – soup is the dish for you! For me, it’s main allure is that there are no hard and fast rules. Dive in and mix and match your canned ingredients, cupboard staples and fresh veg – I’d say the more the merrier! No matter what the combination, it’s always a sure-fire way to get plenty of goodness into your diet – and it can be whipped up in no time (bonus)!

Ingredients

Serves: 6

  • 2 tbsp Vegetable oil
  • 1 onion finely chopped
  • 1 carrot diced
  • 1 bulb of fennel diced
  • 100g curly kale shredded
  • 2 cloves of garlic finely chopped
  • 1x can of chickpeas
  • 2 x cans of chopped tomatoes
  • 600ml vegetables stock
  • 1 x can of barley
  • 1 x can of butter beans
  • 100g fresh spinach
  • Salt and pepper to taste
  • Grated parmesan to serve
  • Crusty bread

Method

  • Heat the oil in a saucepan over a medium heat, adding the onion, fennel, carrot, curly kale and garlic. Cook until softened (about 10 minutes).
  • Add the chopped tomatoes, stock and barley and bring to the boil.
  • Once boiling, reduce the heat and simmer, covered, for 20 minutes.
  • Then, add the remaining chickpeas and the butter beans to the soup.
  • After a few minutes, stir in the spinach and cook until wilted.
  • Season and serve with grated Parmesan and warm crusty bread.

Tuck in, and store any extra in the fridge for up to 3 days!

Thoughts from the Eat & Breathe kitchen

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