A nourishing and hearty vegetable soup given substance with the addition of pearl barley, pancetta and nuggets of crumbled and browned Italian pork sausage. We start with the two cured meats - the pancetta and Italian sausage, which we cook till golden in olive oil. This flavoured oil is then used to gently fry onions, carrots and celery with chopped rosemary. We stir through pearl barley, splash in a bit of red wine and add tomatoes and cook very slowly till the barley is tender and plump. A final sprinkling of grated Parmesan and chopped parsley and the soup is ready.
|PER 100G (RAW)||PER 250 ML SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
TO REHEAT SMALL: Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally until piping hot throughout.
TO REHEAT INDIVIDUAL: The individual size may be microwaved from frozen. Microwave in 2 minute bursts in the microwave, stirring in between, till piping hot (70C). Alternatively, you can defrost overnight in the fridge, then gently reheat in a saucepan on the stovetop.
Please note: the pearl barley continues to absorb liquid after its cooked, resulting in a thick soup. If you'd like it thinner, you can add a little stock or water.
DEFROST INFORMATION: Suitable for freezing. Defrost before reheating. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, keep refrigerated and consume within 48 hours.
Cooking instructions are guidelines only. Microwave times checked in a 900W oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.
Or make these easy Parmesan croutons.