Name: Beef minestrone with pearl barley
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1
Cuisine: italian
Ingredients: 18.20 gm olive oil; 500g 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; 1l soup base; 100g pearl barley; 1 zucchini, finely chopped; 100g Fresh Chopped Kale; 8 thin slices baguette; 40g parmesan

Beef minestrone with pearl barley

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Prep Time:
15 minutes

Cook Time:
120 minutes

Total Time:
135 minutes

Indulgent parmesan toasts elevate a comforting beef and vegetable soup.

Ingredients:

1l soup base
18.20 gm olive oil
500g 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
100g pearl barley
1 zucchini, finely chopped
100g Fresh Chopped Kale
8 thin slices baguette
40g parmesan

Instructions:

In a large heavy-based saucepan over medium-high heat, heat half of the oil until shimmering. Season the beef, then sear in batches for about 5 minutes per batch until nicely browned. Transfer to a plate.
In a hot pan, sauté onion, celery, and carrot until slightly softened. Pour in soup base and 3 cups (750ml) water, bring to a boil, then simmer covered for 1 hour. Stir in barley and continue cooking until beef is tender, about 30 minutes more.
Cook zucchini for 15 minutes until tender, then add kale and stir until wilted.
Preheat the grill on high heat. Toast one side of the bread, then flip and evenly sprinkle with Parmesan. Continue cooking under the grill until golden and melted.
Ladle soup into bowls and accompany with parmesan toasts.

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