Barley, potato and borlotti minestrone with basil

Ingredients

For 1 serving

• Pearl barley50 g
• Cooked borlotti beans130 g
• Carrots60 g
• Zucchini80 g
• Potatoes80 g
• Celery40 g
• Chopped tomatoes60 g
• Vegetable broth500 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Rinse the pearl barley in a sieve. Peel the carrots and potatoes, trim the courgettes and celery and cut all the vegetables into 1 cm dice, so they cook evenly.
2. Put the vegetables, barley, chopped tomatoes and vegetable stock in a pan, bring to the boil over a high heat, then turn down to medium-low.
3. Simmer half-covered for 40 minutes, stirring now and then and adding hot water if it gets too thick, until the barley is tender and the potatoes start to break down.
4. In the last 10 minutes add the rinsed, drained borlotti beans and season with salt.
5. Serve the minestrone with a drizzle of raw olive oil and freshly ground black pepper.