Ingredients
- olive oil
- garlic 1 clove, crushed
- carrots 2, diced small
- celery 2 sticks, diced small
- leek 1 large, chopped
- vegetable stock 900ml
- tomato purée 1 tbsp
- pearl barley 3 tbsp
- borlotti beans 1 x 400g tin,
- leafy greens about 150g, any woody stalks removed and shredded
- crusty bread to serve
Method
-
Step 1
Heat 2 tbsp oil in a large pan then add the garlic, carrots, celery and leeks and cook until softened. Add the stock, tomato purée and barley. Bring to a simmer then cook for 15-20 minutes until barley is just tender. Add the beans and greens and simmer for 5 more minutes. Serve with crusty bread.
Nutritional Information
- Kcals 196
- Fat 7.8g
- Carbs 25.5g
- Fibre 6.5g
- Protein 7.6g
- Salt 2.68g
