Barley And White Bean Vegetable Soup - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None medium Spanish onion, peeled, finely chopped
2 stalks celery, thinly sliced
1 None large carrot, peeled, coarsely chopped
1 cup vegetable stock
3.5 oz pearl barley
2 None medium zucchini, coarsely chopped
1 bunch asparagus, cut diagonally into 1 inch pieces
1 (13.5 oz) can cannellini beans, rinsed
4 None bread rolls, split
2 cloves garlic, peeled, halved
1 tbsp freshly grated Parmesan cheese

Preparation

Heat oil in a large saucepan over medium-high heat. Cook onion, celery and carrot, stirring, for 5 mins, or until soft. Add stock, 5 cups water and barley. Cover and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 35-40 mins, or until barley is soft. Add zucchini and asparagus. Cook for 5 mins, or until just soft. Add cannellini beans and stir to combine.
Meanwhile, preheat broiler. Toast rolls for 1 min per side, or until lightly browned. Rub the cut side of each roll with garlic and sprinkle with Parmesan. Return to oven and broil for 1 min, or until cheese just melts. Cut Parmesan toasts in half.
Serve soup with Parmesan toasts.