Tomato Pearl Barley Soup.

Vegetarian main course, it’s one of the favorites of my grandchildren, easy to prepare, it’s a great alternative to the classic tomato risotto, you can make it with other grains too. Highly digestible, suitable for all ages including the elderly.
Today, I present it in both cooking versions: the traditional and with the Bimby

Thought for you:

Cost: Very affordable
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
2 tbsp extra virgin olive oil
3/4 cup tomato passata
2/3 cup water
1 tsp broth cube
2 tbsp Parmigiano Reggiano DOP
to taste basil
1/2 cup pearl barley (dry)

Tomato Pearl Barley Soup

Tools

Preparation: Tomato Pearl Barley Soup

Traditional cooking

In a pot with a lid, put together 1 clove of garlic,
the tomato passata, and water. Cook for 10 minutes.
After the time has elapsed, 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 to cooking time, or your preference if you like a denser or a more liquid soup.
After cooking, add raw extra virgin olive oil and Parmesan.
Let the soup rest in the pot for 5 minutes before serving.
Here’s the Tomato Pearl Barley Soup, traditionally cooked.
Put in the bowl the whole garlic, tomato passata, broth cube, and 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 are enough to be al dente. Counter-clockwise speed spoon.
Once cooked, let it rest for 5 minutes in the bowl, then add the extra virgin olive oil and Parmesan, mix for 1 minute at speed spoon
Serve hot, the Tomato Pearl Barley Soup prepared with our Bimby TM6.