Barley And White Bean Vegetable Soup

• 1 tbsp vegetable or olive oil
• 1 None medium Spanish onion, peeled, finely chopped
• 2 stalks celery, thinly sliced
• 1 None large carrot, peeled, coarsely chopped
• 1 cup vegetable stock
• 3.5 oz pearl barley
• 2 None medium zucchini, coarsely chopped
• 1 bunch asparagus, cut diagonally into 1 inch pieces
• 1 (13.5 oz) can cannellini beans, rinsed
• 4 None bread rolls, split
• 2 cloves garlic, peeled, halved
• 1 tbsp freshly grated Parmesan cheese

1. Heat oil in a large saucepan over medium-high heat. Cook onion, celery and carrot, stirring, for 5 mins, or until soft. Add stock, 5 cups water and barley. Cover and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 35-40 mins, or until barley is soft. Add zucchini and asparagus. Cook for 5 mins, or until just soft. Add cannellini beans and stir to combine.
2. Meanwhile, preheat broiler. Toast rolls for 1 min per side, or until lightly browned. Rub the cut side of each roll with garlic and sprinkle with Parmesan. Return to oven and broil for 1 min, or until cheese just melts. Cut Parmesan toasts in half.
3. Serve soup with Parmesan toasts.

vegetable, spanish onion, stalks celery, carrot, vegetable stock, pearl barley, zucchini, cannellini beans, bread rolls, garlic, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/33814 (may not work)