Pearl barley & kale broth

Pearl barley & kale broth

During the long winter months, a wholesome broth is just what you need to warm you from head to toe.

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  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

Ingredients

  • 1 tbsp Essential 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/es chilli flakes
  • 1.2 L vegetable or chicken stock
  • 100g pearl barley
  • 250g essential Waitrose Kale, finely chopped
  • extra virgin olive oil, to serve
  • finely grated Parmigiano Reggiano, to serve

Method

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Making your own stock is simple, tastes delicious and helps to reduces waste in the kitchen.  Head here for a recipe from the Waitrose Cookery School.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,497kJ/ 358kcals

Fat

19.5g

Saturated Fat

5.8g

Carbohydrates

31.9g

Sugars

7.9g

Fibre

9.3g

Protein

13.7g

Salt

0.9g

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