Matt Moran's comforting pearl barley minestrone
serves
6
Pearl barley minestrone
Ingredients (20)
- 1/4 cup (60ml) olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 leek (white part only), cut into 1.5cm pieces
- 2 desiree potatoes, peeled, cut into 1.5cm pieces
- 2 large carrots, cut into 1.5cm pieces
- 3 celery stalks, cut into 1.5cm pieces
- 500g borlotti beans (from greengrocers), podded
- 1 cup (200g) pearl barley
- 1/3 cup (95g) tomato paste
- 1 cup (250ml) white wine
- 2L (8 cups) chicken or vegetable stock
- 1/2 bunch marjoram, leaves picked
- 1/2 bunch oregano, leaves picked
- 1 bunch flat-leaf parsley, leaves picked
Basil pesto
- 1 bunch basil, leaves picked
- 2 tbs pine nuts, toasted
- 1 garlic clove, crushed
- 1/2 cup (125ml) extra virgin olive oil
- 50g parmesan, finely grated
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the basil pesto, blanch basil in a saucepan of boiling salted water for 10 seconds. Refresh in iced water. Drain.
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2.Place all ingredients in a food processor and whiz until smooth. Season. Set aside.
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3.Heat the oil in a large saucepan over medium heat. Add onion, garlic and leek, and cook, stirring, for 4 minutes or until softened.
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4.Add potato, carrot, celery and beans, and cook, stirring, for a further 2-3 minutes until vegetables are starting to soften. Add barley and tomato paste, and cook, stirring, for 2-3 minutes until vegetables are coated.
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5.Add the wine and cook, scraping bottom of the pan with a wooden spoon, for 3 minutes or until reduced by half.
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6.Add stock and bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, for 1 hour 10 minutes or until beans are tender.
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7.Remove from heat and season.
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8.When ready to serve, stir through herbs. Divide among bowls and serve with pesto.
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