Bean barley soup
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 fennel bulb, quartered, cored and sliced
- 5 garlic cloves, crushed
- 400g can chickpea, drained and rinsed
- 2 x 400g cans chopped tomatoes
- 600ml vegetable stock
- 250g pearl barley
- 215g can butter beans, drained and rinsed
- 100g pack baby spinach leaves
- grated parmesan, to serve
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