With Winter heading upon us, now is a great time to sample a few winter warming soups using fresh herbs and veggies from the garden.

soup servedThis recipe is my adaptation of the delicious Italian soup Zuppa di Farro or farro and bean soup. I usually make a double batch as it’s wonderful to enjoy for lunch the next day…with a few crusty baguettes and a cheese platter…Mmmm!

I hope you enjoy this simple, yet delicious soup as much as my family does.

Ingredients…

  • 1 tablespoon quality oilchopped veg
  • 1 brown onion chopped
  • 2 cloves garlic finely chopped
  • 2 sticks celery chopped
  • 2 carrots chopped
  • 1 zucchini chopped - or any other fresh green veg, e.g. broccoli, choko, cauliflower
  • 1 tin chopped tomatoes or 3 fresh tomatoes chopped
  • bunch Bouquet garni - sprigs of rosemary, thyme (lemon thyme is delicious), oregano and parsleyfresh herbs
  • 1/2 cup white wine
  • 1 cup brown rice or pearl barley
  • 250g pancetta or quality bacon
  • 6 cups of vegeatble stock or 6 cups water with home-made (Thermomix) veggie stock paste or purchased stock paste/powder.

TIP - use good quality, organic if possible, vegetable stock with no added preservatives or msg.

Method…

chasseurHeat oil in a heavy based saucepan (I love my Chasseur!) and brown onion and garlic for 2 minutes

Add celery, carrots, zucchini (or other veg), herb sprigs, tomatoes and pancetta or bacon. Stir and cook for around 4 minutes or until slightly softto boil

Pour in wine, gently stir and allow to evaporate - approx 8 minutes

Add brown rice or pearl barley and stock

Bring to the boil, reduce heat and simmer until rice/barley is cooked

Season with Salt and pepper

 

served soup

Serve with a garnish of fresh basil or parsley and grated parmesan cheese

Enjoy with a crusty baguette!

♥ Cath

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