Beef minestrone with pearl barley

Recipes / Soups

Cheesy parmesan toasts are the perfect accompaniment to this hearty beef and vegetable soup.

Recipe «Beef minestrone with pearl barley» presented in category Recipes / Soups, to prepare this dish you will need no more 2:00 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 500g Coles Australian Beef Chuck Steak, cut into 2cm pieces, 1 brown onion, finely chopped, 1 carrot, peeled, finely chopped, 2 celery sticks, finely chopped , 1 fennel bulb, trimmed, finely chopped, 4 cups Campbell's Italian Soup Base, 1/2 cup pearl barley , 1 zucchini, finely chopped, 100g Coles Fresh Chopped Kale, 8 thin slices baguette, 1/2 cup parmesan, finely grated.

Ingredients:

  • 1 tbsp olive oil 
  • 500g Coles Australian Beef Chuck Steak, cut into 2cm pieces 
  • 1 brown onion, finely chopped 
  • 1 carrot, peeled, finely chopped 
  • 2 celery sticks, finely chopped 
  • 1 fennel bulb, trimmed, finely chopped 
  • 4 cups Campbell's Italian Soup Base 
  • 1/2 cup pearl barley 
  • 1 zucchini, finely chopped 
  • 100g Coles Fresh Chopped Kale 
  • 8 thin slices baguette 
  • 1/2 cup parmesan, finely grated 

Instructions

  1. 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.
  2. 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.
  3. Add zucchini and cook for 15 mins. Add kale and stir until the kale wilts.
  4. Meanwhile, preheat grill on high. Toast bread on 1 side. Turn and sprinkle evenly with parmesan. Cook under grill until golden and melted.
  5. Divide soup among serving bowls. Serve with parmesan toasts.