Italian borlotti bean soup
|1 Tbsp||Olive oil|
|1||Onion, finely chopped|
|2 stalks||Celery, finely chopped|
|½ cup||Pearl barley|
|6 cups||Water, cold|
|800 g||Borlotti beans, (2 cans), rinsed and drained|
|2 cups||Beef stock, or vegetable or chicken stock|
|⅓ cup||Fresh parsley, chopped|
|1 Tbsp||Basil pesto|
|1||Salt & freshly ground pepper, to season|
- Heat a large saucepan, add oil and onion and cook for 5 minutes until softened but not coloured. Add celery, barley, water and bay leaf and bring to the boil, then turn down the heat and simmer for 50 minutes or until barley is tender.
- Remove bay leaf and add borlotti beans, stock, pesto and parsley and simmer for 5 minutes to heat through. Season with salt and pepper to taste.