Ingredients

• 2 Coles Pork Sausages
• 3 teaspoons olive oil
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 small fennel bulb, finely chopped, fronds reserved
• 2 garlic cloves, crushed
• 1 swede, peeled, finely chopped
• 1/2 cup (100g) pearl barley
• 4 cups (1L) salt-reduced chicken or vegetable stock
• 1 tablespoon tomato paste
• 4 slices Coles Bakery Stone Baked Ciabatta Loaf
• 1 garlic clove, extra, halved lengthways

Method

• Step 1 Remove and discard the casings from the sausages. Heat 2 tsp of the oil in a large saucepan over high heat. Add the sausage and cook, stirring with a wooden spoon to break into lumps, for 5 mins or until golden brown. Use a slotted spoon to transfer to a plate.
• Step 2 Add the onion, carrot and fennel to the pan and cook, stirring, for 5 mins or until onion softens. Add the crushed garlic and swede and stir to combine. Add the barley, stock, tomato paste and sausage. Bring to a simmer. Cook, stirring occasionally, for 30 mins or until barley is tender and the soup thickens slightly. Season.
• Step 3 Meanwhile, heat a barbecue grill or chargrill on high. Lightly brush the bread with remaining oil. Cook for 1 min each side or until lightly charred and toasted. Rub the cut sides of the halved garlic clove over the toast.
• Step 4 Ladle the soup evenly among serving bowls and sprinkle with the reserved fennel fronds. Serve with the toast.