Total time and servings
Prep time: 20 mins
Cooking time: 15 mins
Vegetable oil or Fry Light for frying
1 onion, finely chopped
1 leek, finely chopped
1 stick of celery, finely chopped
1 tsp dried rosemary
1 carrot, grated
1700ml / 3 pints of vegetable stock
50g / 2oz barley
1 bay leaf
400g tin of chopped tomatoes
400g tin of white beans, drained and rinsed
2 generous handfuls of kale, sliced into small pieces
1 handful of fresh parcel, finely chopped
Salt and pepper to season
Gently fry the onions in a large pan using the oil. Once they start to soften, add the leek and celery. Fry until soft and add the dried rosemary before frying for a couple more minutes.
Add the grated carrot, vegetable stock, barley, bay leaf and tomatoes. Bring to the boil.
Turn the heat down, add the beans and simmer. Once the barley has started to soften (this should take about 10 minutes), add the kale and simmer for another 5 minutes. You might need a little longer if the kale has large stems.
Once the ingredients are cooked through, add the chopped parsley and cook for a couple of minutes. Season to taste with salt and pepper.
- You might want to add lentils instead of beans, or as well! They go really well. Just add more stock if you add lentils as an extra.
- If you want a thicker broth, add a teaspoon of corn flour.