Cheesy parmesan toasts are the perfect accompaniment to this hearty beef and vegetable soup.
- Heat half the oil in a large heavy-based saucepan over medium-high heat. Season beef. Cook beef, in batches, for 5 mins or until browned. Transfer to a plate.
- Heat remaining oil in the pan over medium-high heat. Add onion, celery and carrot and cook for 5 mins or until vegetables begin to soften. Add soup base and 3 cups (750ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 1 hour. Add barley and cook, covered, for a further 30 mins or until beef is tender.
- Add zucchini and cook for 15 mins. Add kale and stir until the kale wilts.
- Meanwhile, preheat grill on high. Toast bread on 1 side. Turn and sprinkle evenly with parmesan. Cook under grill until golden and melted.
- Divide soup among serving bowls. Serve with parmesan toasts.
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