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Vegan pearl barley ribollita with cavolo nero
Nutrition: per serving
Calories
400kcalProtein
14gTotal fat
8gFibre
12gCarbs
61gSugar
8gSalt
1gIngredients
- 2 tbsp olive oil
2 carrots, finely diced
2 celery stalks, finely diced
1 onion, finely diced
1 garlic clove, crushed
150g white beans, soaked overnight for 24 hours
100g pearl barley, rinsed*
3 litres of vegetable stock *
1 bay leaf *
2 slices sourdough bread
50g cavolo nero or kale, sliced
* Available at Holland & Barrett
Method
1
In a large saucepan, heat 1 tbsp of the oil and fry the carrot, celery and onion on low until completely softened.
2
Add in the garlic and allow to soften slightly.
3
Add in the soaked white beans and rinsed pearl barley. Pour in the hot vegetable stock and the bay leaf and bring to a rolling boil.
Reduce to a simmer and cook for 1hr or until the pearl barley and white beans are soft.
Top up with extra water if necessary - it should be quite thick.
Once the soup is ready, taste to season and allow to sit until required.
4
Toast the sourdough bread until dark golden and set aside.
5
Heat the remaining 1 tbsp oil in a frying pan and fry the cavolo nero with a sprinkling of salt until crisp.
6
Pour the soup into large bowls, top with broken up pieces of sourdough and the crisp cavolo nero.
Serve immediately.
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