Italian-style vegetable soup
6
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Barley and vegie soup filled with all the classic Italian flavours.
Ingredients
Olive oil
1 tbs
Fresh basil
⅓ cup(s), small leaves
Pepitas
1 tbs
Brown onion
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Carrot(s)
1 large, finely chopped
Red capsicum
1 medium, finely chopped
Garlic
3 clove(s), crushed
Pearl barley
½ cup(s), (100g)
Tomato passata
700 g
Vegetable stock
4 cup(s), (1L)
Zucchini
2 medium, finely chopped
Canned cannellini beans, rinsed, drained
1 400g can
Grated parmesan cheese
⅓ cup(s), (25g) finely grated
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook basil (be careful as oil may splatter) for 30 seconds or until almost crisp. Add pepitas and cook for 15 seconds or until light golden. Using a slotted spoon, remove basil and pepitas to a plate lined with paper towel. Set aside.
2
Reheat same pan over medium-high heat. Cook onion, celery, carrot and capsicum, stirring, for 5 minutes or until softened. Add garlic and barley and cook, stirring, for 1 minute or until fragrant. Add passata, stock and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 25 minutes.
3
Add zucchini and beans and cook, uncovered, for 20 minutes or until barley is tender and soup has thickened. Season with salt and pepper. Serve topped with parmesan and pepita mixture.
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