Barley, Beans, and Greens

A simple vegetable soup, with lots of greens. Season well or it's slightly bland.

Barley, Bean and Vegetable Soup
Serves 4
Adapted from Bill Granger, delicious March 2009

115 g barley
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 small bunch silverbeet (about 700g), finely shredded
2 red skinned potatoes, cut into 2 cm cubes
1 L chicken or vegetable stock
400 g cooked cannellini beans
2 zucchini, cut into 2 cm pieces200 g green beans
85 g peas
Grated parmesan to serve

Place the barley in a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer for 45 minutes or until barley is tender. Drain and set aside.

Meanwhile, heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally for 5 minutes. Add garlic, silverbeet and potato, and cook, stirring occasionally for 5 minutes or until the silverbeet has melted.

Add the stock and 1 litre of water and bring to the boil. Reduce heat to low and simmer for 20 minutes. Add the cannellini beans and simmer for a further 10 minutes. Add cooked barley, zucchini, green beans and peas and simmer for 5-10 minutes or until the vegetables are tender. Season, then serve topped with grated parmesan.