Bean and barley soup with warm crusty bread | Cooking with Napolina

This wonderful autumnal recipe uses simple ingredients including Napolina chopped tomatoes, Napolina butter beans and Napolina barley allowing you to whip up a warming dish in no time at all.


Serves 6

Ingredients

2 tbsp Napolina olive oil
1 onion finely chopped
1 carrot diced
1 bulb of fennel diced
100g curly kale shredded
2 cloves of garlic finely chopped
1x can of Napolina chopped tomatoes
600ml vegetables stock
1x can of Napolina barley
1x can of Napolina butter beans
100g fresh spinach
Salt and pepper
Grated parmesan

Method

Heat the oil in a saucepan over a medium heat, add the onion, fennel, carrot, curly kale and garlic, and cook until softened about 10 minutes.

Add the chopped tomatoes, stock and barley and bring to the boil, then reduce the heat and simmer, covered, for 20 minutes.

Add the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted. Season and sprinkle with grated Parmesan. Serve with warm crusty bread.


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