Here is the original recipe. Our version is very similar except for a few extra vegetables and crispy bacon.

Ingredients

• 2 carrots
• 2 celery stick
• 2 zucchini
• 1 large garlic clove
• 1 handful basil
• 4 bacon rashers (shortcut) optional
• 2 spring onions sliced
• 1 tin borlotti beans rinsed and drained
• 1 tin tomatoes (400g)
• 700g water
• 2 heaped spoonfuls of vegetable stock
• 80g pearled barley
• 2 bay leaves

Method

1. Add carrots and celery to the bowl and chop on Speed 5 for 2 seconds. Repeat until finely diced
2. Add zucchini and basil to bowl and chop on Speed 4 for 2 seconds.  Repeat until finely diced
3. Add garlic to bowl and chop on Speed 5 for 2 seconds.
4. Add spring onions and a dash of oil and cook for 4 minutes at 100°C Speed 1
5. Slice bacon into strips and cook on a hot fry pan until crispy. Set aside
6. Add all other ingredients and cook for 30 minutes at 100°C Reverse Speed 1
7. Serve soup with rye toast, parmesan and bacon pieces