Pearl Barley and Tomato Soup.

Vegetarian main course, it’s one of the favorite dishes of my grandchildren, easy to prepare, it’s a great alternative to the classic tomato risotto, you can also make it with other types of grains. Excellent digestibility indicated for all ages, even for the elderly.
Today I present it in both cooking versions: traditional and with the Thermomix

Thought for you:

Cost: Very economical
Rest time: 5 Minutes
Preparation time: 3 Minutes
Portions: 2
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

321.98 Kcal

calories per serving

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Energy 321.98 (Kcal)
Carbohydrates 50.66 (g) of which sugars 0.01 (g)
Proteins 11.45 (g)
Fat 12.89 (g) of which saturated 3.35 (g)of which unsaturated 1.24 (g)
Fibers 9.77 (g)
Sodium 78.13 (mg)

Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1 clove garlic
1.5 tbsp extra virgin olive oil
1 cup tomato puree
2/3 cup water
1 tsp broth cube
1/4 cup Parmigiano Reggiano DOP
to taste basil
2/3 cup pearl barley (dry)

Pearl Barley and Tomato Soup

Tools

Preparation: Pearl Barley and Tomato Soup

Traditional Cooking

In a pot with a lid, put together 1 clove of garlic,
the tomato puree, and the water. Cook for 10 minutes.
After the time has passed, remove the whole garlic and discard it. Add the broth cube and pearl barley, stir and..
close the lid and cook for the first 5 minutes.
Then, after the first 5 minutes, remove the lid, stir, lower the heat, and finish cooking without the lid.
If during cooking the water level decreases, you can add more.
This can be due not only to cooking but also depends on your taste if you prefer a thicker or more liquid soup.
Once cooked, add the raw olive oil and Parmesan.
Let the soup rest in the pot for 5 minutes before serving.
Here is the ready Pearl Barley and Tomato Soup, in traditional cooking.
Place the whole garlic in the Thermomix bowl along with the tomato puree, the broth cube, and the water.
Cook for 10 min at 212°F speed spoon.
Add the pearl barley, close the lid, and continue cooking for the time described on the barley package, usually 10 minutes to be al dente. Counter-clockwise speed spoon.
Once cooking is finished, let it rest for 5 minutes in the bowl, then add the olive oil and Parmesan, mix for 1 minute at speed spoon
Serve the Pearl Barley and Tomato Soup hot, prepared with our Thermomix TM6.