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Pearl Barley Ribollita served in a white bowl topped with Crispy Cavolo Nero

Vegan pearl barley ribollita with cavolo nero

29 Sep 2021 • 5 min read

Vegan
Easy
Serves 4
Prep time: 20mins
Cook time: 1hr 30mins
Total time: 1hr 50mins
Nutrition: per serving

Calories

400kcal

Protein

14g

Total fat

8g

Fibre

12g

Carbs

61g

Sugar

8g

Salt

1g

Ingredients

  • 2 tbsp olive oil
  • 2 carrots, finely diced

  • 2 celery stalks, finely diced

  • 1 onion, finely diced

  • 1 garlic clove, crushed

  • 150g white beans, soaked overnight for 24 hours

  • 100g pearl barley, rinsed*

  • 3 litres of vegetable stock *

  • 2 slices sourdough bread

  • 50g cavolo nero or kale, sliced

  • * Available at Holland & Barrett 

Method

1

In a large saucepan, heat 1 tbsp of the oil and fry the carrot, celery and onion on low until completely softened.

2

Add in the garlic and allow to soften slightly.

3

Add in the soaked white beans and rinsed pearl barley. Pour in the hot vegetable stock and the bay leaf and bring to a rolling boil.
Reduce to a simmer and cook for 1hr or until the pearl barley and white beans are soft.
Top up with extra water if necessary - it should be quite thick.
Once the soup is ready, taste to season and allow to sit until required.

4

Toast the sourdough bread until dark golden and set aside.

5

Heat the remaining 1 tbsp oil in a frying pan and fry the cavolo nero with a sprinkling of salt until crisp.

6

Pour the soup into large bowls, top with broken up pieces of sourdough and the crisp cavolo nero.
Serve immediately.

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