Informations supplémentaires
35 min.
|
603 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion. Cut the carrot into small dice. Slice the leekand the bacon.
2. Cook the bacon
In a pot over medium-high heat, add the bacon. Cook for 4-5 minutes or until crispy. Remove and set aside.
3. Cook the vegetables
In the same pan, on medium heat, add the onions and the carrots. Season with salt and pper and cook for 4-5 minutes. Add the leeks, the garlic, the barley, the dried herbs and cook for 2-3 minutes.
4. Assemble and simmer
In the same pan, return the bacon, add the diced tomatos, the bouillon cube and 4 2P | 6 3P cups of water. Bring to a boil, lower the heat, cover and simmer for 10-15 minutes. Drain and rinse the kidney beans and add them to the soup. Season with salt and pepper. Cook for another 3-4 minutes.
5. Toast the bread
In a pan over medium-high heat, add a drizzle of olive oil and toast the bread slices for 1-2 minutes on each side or until golden and crispy.
6. Plate your dish
Serve the soup. Garnish with the grana padano. Bon appétit!
132gBacon
1unitYellow Onion(s)
1unitCarrot(s)
80gPearled Barley
398mlFire-Roasted Tomatoes
398gBlack Beans
1unitChicken Broth Cube(s)
20gGrana Padano Cheese
1unitLeek(s)
20gSpice Mix (Dried Oregano,Dried Herbes de Provence,,)
10gGarlic Purée
2unitMultigrain Bread
What you need
Pot, Pan.
603 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
69g
23%
fat
26g
40%
cholesterol
48mg
16%
fiber
15g
60%
protein
26g
saturated
9g
45%
sodium
1621mg
68%
sugar
12g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg