Pearl barley and smoked paprika minestrone soup

This hearty vegan minestrone is sure to warm you up this winter.

Recipe «Pearl barley and smoked paprika minestrone soup» presented in category Recipes / Soups, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 brown onion, cut into 1 cm dice, 1 carrot, peeled, cut into 1 cm dice, 2 celery sticks, cut into 1 cm dice, 1 zucchini, cut into 1 cm dice , 2 garlic cloves, crushed, 2 tsp smoked paprika, 2 x 400g cans diced tomatoes , 2 cups vegetable stock, 1/3 cup pearl barley, 400g can borlotti beans, rinsed, drained, 1/2 bunch kale, shredded, Shredded flat-leaf parsley leaves, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, cut into 1 cm dice 
• 1 carrot, peeled, cut into 1 cm dice 
• 2 celery sticks, cut into 1 cm dice 
• 1 zucchini, cut into 1 cm dice 
• 2 garlic cloves, crushed 
• 2 tsp smoked paprika 
• 2 x 400g cans diced tomatoes 
• 2 cups vegetable stock 
• 1/3 cup pearl barley 
• 400g can borlotti beans, rinsed, drained 
• 1/2 bunch kale, shredded 
• Shredded flat-leaf parsley leaves, to serve 

Instructions

1. Heat oil in a large saucepan over high heat. Add onion, carrot, celery, zucchini and garlic; cook, stirring, for 5 minutes or until onion softens.
2. Add paprika and stir to combine. Add tomatoes, stock and barley. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 30 minutes or until barley is tender. Add beans and kale and stir until kale wilts. Taste and season with salt and pepper.
3. Divide soup among serving bowls. Sprinkle with parsley to serve.