Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Prep:5 mins
Serves 4
2 tbsp vegetable oil1 large onion, finely chopped1 fennel bulb, quartered, cored and sliced5 garlic cloves, crushed400g can chickpea, drained and rinsed2 x 400g cans chopped tomatoes600ml vegetable stock250g pearl barley215g can butter beans, drained and rinsed100g pack baby spinach leavesgrated parmesan, to serve
STEP 1Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.STEP 2Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.STEP 3Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.
