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Beef minestrone with pearl barley

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This deliciously quick and easy beef minestrone with pearl barley recipe uses a pre-prepped soup base making it a cheat's delight!

  • Serves4
  • Cook time2 hour
  • Prep time15 minutes
Bowl of beef minestrone soup served with parmesan toasts

Ingredients

  • 1 tbsp olive oil
  • 500g Coles Australian Beef Chuck Steak, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 1 fennel bulb, trimmed, finely chopped
  • 4 cups (1L) Campbell’s Italian Soup Base
  • ½ cup (100g) pearl barley
  • 1 zucchini, finely chopped
  • 100g Coles Green Kale
  • 8 thin slices baguette
  • ½ cup (40g) finely grated parmesan

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat half the oil in a large heavy-based saucepan over medium-high heat. Season beef. Cook beef, in batches, for 5 mins or until browned. Transfer to a plate.
  2. Step 2

    Heat remaining oil in the pan over medium-high heat. Add onion, celery and carrot and cook for 5 mins or until vegetables begin to soften. Add soup base and 3 cups (750ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 1 hour. Add barley and cook, covered, for a further 30 mins or until beef is tender.
  3. Step 3

    Add zucchini and cook for 15 mins. Add kale and stir until the kale wilts.
  4. Step 4

    Meanwhile, preheat grill on high. Toast bread on 1 side. Turn and sprinkle evenly with parmesan. Cook under grill until golden and melted.
  5. Step 5

    Divide soup among serving bowls. Serve with parmesan toasts.

    Beef minestrone with pearl barley

    Beef minestrone with pearl barley
    • Serves4
    • Cook time2 hour
    • Prep time15 minutes
    Ingredients
    • 1 tbsp olive oil
    • 500g Coles Australian Beef Chuck Steak, cut into 2cm pieces
    • 1 brown onion, finely chopped
    • 1 carrot, peeled, finely chopped
    • 2 celery sticks, finely chopped
    • 1 fennel bulb, trimmed, finely chopped
    • 4 cups (1L) Campbell’s Italian Soup Base
    • ½ cup (100g) pearl barley
    • 1 zucchini, finely chopped
    • 100g Coles Green Kale
    • 8 thin slices baguette
    • ½ cup (40g) finely grated parmesan
      Description

      This deliciously quick and easy beef minestrone with pearl barley recipe uses a pre-prepped soup base making it a cheat's delight!

      Method
      1. Step 1

        Heat half the oil in a large heavy-based saucepan over medium-high heat. Season beef. Cook beef, in batches, for 5 mins or until browned. Transfer to a plate.
      2. Step 2

        Heat remaining oil in the pan over medium-high heat. Add onion, celery and carrot and cook for 5 mins or until vegetables begin to soften. Add soup base and 3 cups (750ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 1 hour. Add barley and cook, covered, for a further 30 mins or until beef is tender.
      3. Step 3

        Add zucchini and cook for 15 mins. Add kale and stir until the kale wilts.
      4. Step 4

        Meanwhile, preheat grill on high. Toast bread on 1 side. Turn and sprinkle evenly with parmesan. Cook under grill until golden and melted.
      5. Step 5

        Divide soup among serving bowls. Serve with parmesan toasts.