1 tbsp olive oil
500g pack frozen Cooks’ Ingredients Soffritto Mix
50g pearl barley
1.2 litres hot vegetable stock
2 vine tomatoes, peeled, chopped
75g cavolo nero, stems removed, sliced
1. Heat the olive oil in a large saucepan, add the soffritto and fry for 5 minutes until defrosted and softened slightly.
2. Rinse the pearl barley in a sieve under cold running water and add to the pan. Pour in the hot stock, cover with a lid, bring to the boil and then simmer gently for 45 minutes or until the pearl barley is tender.
3. Add the tomatoes to the pan with the cavolo nero. Simmer for 5 minutes or until the cavolo nero is tender. Check the seasoning, then divide among 4 bowls and serve.
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