Updated: Nov 20, 2019
1 medium onion finely diced
3 cloves garlic finely diced
2 tablespoons olive oil
½ teaspoon nutmeg powder (optional)
½ teaspoon turmeric powder (optional)
¼ teaspoon chilli powder (optional)
3 cups vegetables diced (e.g. carrot, celery, sweet potato, green beans etc.)
3 cups water
400 g tin chopped tomatoes
400 g tin Borlotti or Cannellini Beans, drained
1 cup pearl barley
2 tablespoons tomato paste
1 tablespoon honey
1 teaspoon dried Italian herbs
½ teaspoon salt
Fresh parsley or basil, finely chopped, to serve (optional)
Parmesan, to serve (optional)
Heat olive oil in a large saucepan, then add the onion and garlic. Sauté for 2-3 minutes or until onion is soft. Add the nutmeg, turmeric and chilli powders, and sauté for another 2-3 minutes.
Add all remaining ingredients into the saucepan. Bring to the boil, then reduce heat and simmer covered for 30 minutes. Stir occasionally.
Ladle soup into serving bowls, sprinkle with finely chopped fresh parsley, basil or shaved Parmesan, and serve with fresh crusty bread. Add salt and pepper to taste. Enjoy.