Cooking Instructions
1.
Add the
M&S unfiltered extra virgin olive oil (3 tbsp)
to a large saucepan and place over a medium-high heat. Halve the
leeks (2)
down the middle then wash well before thickly slicing. When the oil is hot, add the leeks and
garlic (4 cloves)
and cook for 4-5 minutes, stirring frequently until they have softened.
2.
Stir in the
pearl barley (200 g)
and
vegetable stock (2 L)
and bring the mixture up to simmer. Reduce the heat and cook gently for 15-20 minutes, stirring occasionally.
3.
Add in the
celeriac (400 g)
,
M&S rosemary leaves (3 sprigs)
and
M&S Italian chopped tomatoes (400 g)
then bring back up to a simmer. Continue to simmer gently for 15 minutes or until both the pearl barley and celeriac are tender.
4.
Meanwhile, cook the
M&S garlic and parsley ciabatta sticks (1 pack)
according to pack instructions.
5.
Add in the
borlotti beans (1 tin)
and
M&S cavolo nero (1 bag)
and cook for 5 more minutes or until the cavolo nero is tender. Stir in half of the
parmesan (25 g)
and season to taste.
6.
Ladle the soup into bowls and add a tablespoon of
M&S fresh green pesto (1/2 tub)
to each bowl. Sprinkle with a little extra parmesan then serve with the cooked ciabatta sticks.