prep: 15 minutes
cook: 40 minutes
1 tbs extra-virgin olive oil
1 onion, finely chopped
2 large carrots, peeled, diced
3 sticks celery, diced
2 garlic cloves, crushed
2 tsp finely chopped rosemary
400g tin diced tomatoes
750ml (3 cups) home-made or salt-reduced vegetable stock
75g (1/3 cup) pearl barley, rinsed, drained
1 zucchini, diced
150g green beans, sliced
Grated parmesan cheese, to serve
1 Heat the oil in a large saucepan over medium heat. Cook the onion, carrot and celery, stirring, for 5 minutes or until softened. Add the garlic and rosemary and cook, stirring, for 30 seconds or until fragrant.
2 Add the tomatoes, stock, barley and 250ml (1 cup) water and bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes or until barley is tender.
3 Add zucchini and beans and cook for a further 5 minutes or until vegetables are tender, adding a little more water if soup is too thick. Season to taste. Serve soup sprinkled with parmesan.
Tip: freeze leftover portions in individual airtight containers for up to 1 month.