Page 2 - PowerPoint Presentation

Bean & barley soup

Ingredients Method

2 tablespoons olive oil
1 large onion, finely chopped Heat the oil in a saucepan over a
1 fennel bulb, quartered, cored medium heat, add the onion, fennel and
and sliced garlic, and cook until softened and just
5 garlic cloves, crushed beginning to brown, about 10-12

400 g canned chickpeas, drained minutes.
and rinsed Mash half the chickpeas and add to the
2 x 400 g cans chopped tomatoes pan with the tomatoes, stock and barley.
600 ml vegetable stock Top up with a can of water and bring to
250 g pearl barley the boil, then reduce the heat and
215 g can butter beans, drained simmer, covered, for 45 minutes or until
the barley is tender. Add another can of
and rinsed water if the liquid has significantly
100 g pack baby spinach leaves reduced.
Grated Tesco Everyday Value
Italian Style Hard Cheese, to serve Add the remaining chickpeas and the
butter beans to the soup. After a few
minutes, stir in the spinach and cook
until wilted, about 1 min. Season and
serve scattered with Hard Cheese.