This easy and nutritious Jamie Oliver Pearl Barley and Cavolo Nero Soup is packed with pearl barley, cavolo nero, and tender potatoes. It’s a comforting, hearty dish that’s perfect for chilly days. Feel free to use any greens you have on hand, making it a flexible and simple meal that’s full of flavor!
Ingredients Needed
- 150g / 5½ oz pearl barley
- 3 tbsp extra virgin olive oil, plus extra to drizzle
- 1 onion, finely chopped
- 400g / 14 oz cavolo nero, roughly chopped
- 1 large potato, peeled and cubed
- 115g / 4 oz tomatoes, chopped
- 1 litre / 1 ¾ pints / 4 cups vegetable broth
- 4 slices of country bread, toasted (optional)
How To Make Pearl Barley And Cavolo Nero Soup
- Cook the barley: Rinse the pearl barley and place it in a saucepan; cover with cold water. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour until the barley is tender. Drain well and set aside.
- Prepare the vegetables: Heat olive oil in a large saucepan, add the chopped onion, and sweat for 5 minutes until softened.
- Add the vegetables and barley: Stir in the chopped cavolo nero, cubed potato, and chopped tomatoes. Add the cooked barley and vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 minutes.
- Serve: Remove from the heat, drizzle with extra olive oil, and serve with toasted country bread if desired.
Recipe Tips
- Rinse the barley well: Rinse the pearl barley before cooking to remove any excess starch and help it cook more evenly.
- Cook the barley separately: Cooking the barley in its pot first ensures it cooks fully and doesn’t soak up too much broth.
- Season at the end: Taste the soup before adding extra salt or pepper, as the broth might already be salty enough.
- Add extra toppings: For added texture, top your soup with a sprinkle of grated Parmesan or a dollop of yogurt.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Let the soup cool completely, then place it in a freezer-safe container. It will be kept in the freezer for up to 3 months. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Transfer the soup to a pot and heat over medium-low for about 10–15 minutes, stirring occasionally, until heated through. Add a little extra broth or water if the soup has thickened too much.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 140
- Total Fat: 6g
- Saturated Fat: 1g
- Total Carbohydrate: 16g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 8g
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