Friday, January 9, 2015

Pearl Barley & Smoked Paprika Minestrone Soup

Warm, hearty and healthy soup

Recipe adapted from, April 2014


1 tablespoon olive oil
1 brown onion, diced into 1cm cubes
1 carrot, diced into 1cm cubes
1 zucchini, diced into 1cm cubes
2 garlic cloves, crushed
2 teaspoons smoked paprika
2x400g cans diced tomatoes
1.5L-2L vegetable stock
⅓ cup pearl barley
400g can barlotti beans, rinsed, drained
½ bunch kale, shredded
flat leaf parsley leaves, roughly chopped, to serve


  1. Heat oil in a large saucepan over high heat. Add onion, carrot, zucchini and garlic. Cook stirring for 5 minutes or until onion softens.
  2. Add paprika and stir to combine. Add tomatoes, stock and barley. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally for 30 minutes or until barley is tender. Add beans and kale. Stir until kale wilts. Taste and season with salt and pepper.
  3. Divide soup among serving bowls. Sprinkle with parsley to serve. 

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