Pearl barley & kale broth

Name: Pearl barley & kale broth
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 large onion, finely chopped; 2 medium carrots, diced; 77 g Cooks’ Ingredients Diced Pancetta; 2 garlic cloves, finely chopped; 1 sprig fresh rosemary, leaves finely chopped; 1 pinch chilli flakes; 1.2 L vegetable stock; 100 g pearl barley; 250 g essential Waitrose Kale, finely chopped; extra virgin olive oil, to serve; finely grated Parmigiano Reggiano, to serve

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Serves4
CourseStarter
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

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Ingredients

1 tbsp olive oil
1 large onion, finely chopped
2 medium carrots, diced
77g Cooks’ Ingredients Diced Pancetta
2 garlic cloves, finely chopped
1 sprig fresh rosemary, leaves finely chopped
1 pinch chilli flakes
1.2 L vegetable stock
100g pearl barley
250g essential Waitrose Kale, finely chopped
extra virgin olive oil, to serve
finely grated Parmigiano Reggiano, to serve

Method

Heat the olive oil in a medium saucepan and cook the onion and carrot gently for about 6 minutes. Add the pancetta and continue to cook for a further 4 minutes.
Add the garlic, rosemary and chilli flakes and cook for just a minute, then add the vegetable stock and the pearl barley. Simmer gently, covered, for 45 minutes until the pearl barley is tender.
Stir in the kale and let it wilt down, then continue to cook for 5 minutes. Ladle into bowl and top with a drizzle of extra virgin olive oil and a sprinkle of Parmigiano Reggiano.