Pressure Cooker Bean & Pearl Barley Soup
This soup is packed with hearty beans and barley which makes it a filling dinner recipe. Served topped with plenty of parmesan, chopped parsley and a drizzle of olive oil.
Servings 4 -6 servings
Calories 682kcal
Ingredients
- 4 tablespoon Olive Oil
- 1 Onion chopped
- Salt and Pepper
- 1 bulb Fennel fronds and core removed, chopped
- 6 cloves Garlic crushed
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Chilli Flakes
- 2 sprigs Rosemary
- 120 ml White Wine
- 2 litres Chicken or Vegetable Stock
- 500 g Dried Cannellini Beans
- 200 g Pearl Barley
- 200 g Parmesan
- 1 Parmesan Rind
- Small bunch Parsley chopped
Instructions
- Put the pressure cooker in the saute setting and add the olive oil. Add the onion and cook for 5 minutes until softened. Season well. Add the fennel and cook for another couple of minutes before adding the garlic, fenugreek seeds and chilli flakes. Cook for another couple of minutes until everything is softened. Pour in the wine and add the rosemary, allow to simmer for a couple of minutes.
- Add the stock, beans, pearl barley, parmesan rind and plenty of salt and pepper. Put the lid on and pressure cook on high for 40 minutes. Once the pressure has been released check the beans are cooked. If they're still a bit hard return the lid to the pot and cook for another 10 minutes.
- Remove the parmesan rind and rosemary. Stir through the parmesan and parsley. Serve in bowls drizzled with olive oil.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 682kcal | Carbohydrates: 131g | Protein: 36g | Fat: 2g | Saturated Fat: 1g | Sodium: 2067mg | Potassium: 2723mg | Fiber: 30g | Sugar: 9g | Vitamin A: 1306IU | Vitamin C: 11mg | Calcium: 364mg | Iron: 15mg