Pearl barley minestrone soup

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 piecesIMG_2578