Winter minestrone with barley and borlotti beans

Ingredients

For 1 serving

• Pearl barley40 g
• Cooked borlotti beans120 g
• Savoy cabbage100 g
• Potatoes80 g
• Carrots1
• Celery40 g
• Onion40 g
• Chopped tomatoes80 g
• Vegetable broth600 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Warm the vegetable stock. Peel the carrot and onion, wash the celery and cut them all into small dice; peel the potatoes and cut them into 1.5 cm dice; remove the core and tough ribs from the savoy cabbage and cut it into strips. Rinse the pearl barley and borlotti beans.
2. Heat the olive oil in a large pan over medium heat and fry the onion, carrot and celery with the rosemary for 5 minutes, until soft and the onion is translucent.
3. Add the potatoes, cabbage, tomato pulp and the hot stock with a pinch of salt and bring to the boil.
4. Add the barley and cook for 40 minutes over low heat with the lid ajar, stirring now and then so it doesn't stick, until the barley is tender and the potatoes are breaking up.
5. For the last 10 minutes add the borlotti, mashing a few against the side of the pan with a fork to thicken. Remove the rosemary, adjust the salt and let it stand for a few minutes before serving.