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Ingredients

1 tablespoon olive oil
500g Coles Australian Beef Chuck Steak, cut into 2cm pieces
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
1 fennel bulb, trimmed, finely chopped
4 cups (1L) Campbell's Italian Soup Base
1/2 cup (100g) pearl barley
1 zucchini, finely chopped
100g Coles Fresh Chopped Kale
8 thin slices baguette
1/2 cup (40g) parmesan, finely grated

Method

Step 1 Heat half the oil in a large heavy-based saucepan over medium-high heat. Season beef. Cook beef, in batches, for 5 mins or until browned. Transfer to a plate.
Step 2 Heat remaining oil in the pan over medium-high heat. Add onion, celery and carrot and cook for 5 mins or until vegetables begin to soften. Add soup base and 3 cups (750ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 1 hour. Add barley and cook, covered, for a further 30 mins or until beef is tender.
Step 3 Add zucchini and cook for 15 mins. Add kale and stir until the kale wilts.
Step 4 Meanwhile, preheat grill on high. Toast bread on 1 side. Turn and sprinkle evenly with parmesan. Cook under grill until golden and melted.
Step 5 Divide soup among serving bowls. Serve with parmesan toasts.

Beef minestrone with pearl barley

How to make Beef minestrone with pearl barley

Ingredients

Method