Ingredients
2 carrots
2 zucchini
2 stems of celery
1 brown onion
5 cloves of garlic
4 bay leaves
1 x 400g can chopped tomatoes or
400g tomato passata
¼ of a small green cabbage
½ cup of pearl barley
800-1000ml water/vegetable
stock/chicken broth-800ml will be quite thick, add more liquid as needed
Optional ½ cup alphabet pasta
shapes or similar
Chopped parsley and parmesan
cheese for garnish
Method
I used a food processor and
pulsed the vegetables to finely chop, not puree! Do the cabbage separate, this
gets added later in the cooking. Or you can chop finely by hand.
In a large pot put in some olive
oil and fry off your carrot, celery, zucchini, onion and garlic for 1 minute,
then add your tomato, broth/water, bay leaves and barley. Simmer for 30 minutes
or until the barley is tender, should be a little chewy in texture. Then add in
your cabbage and pasta if using. Simmer a further 5 minutes or until the pasta is
cooked. Add plenty of salt and pepper. Serve with chopped parsley and grated
parmesan cheese.
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