#vegan autumnal soup, hearty, warming and tasty with flavours of Tuscany.

• 1 onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 3 cloves garlic, chopped
• 3 rosemary twigs, two remove leaves and chop, leave one whole
• 1 tbsp. tomato puree
• 4 tbsp pearl barley
• Tin plum tomatoes, crushed with your hands
• 1.5 pints vegan stock
• 1 tbsp. Balsamic vinegar
• 1 tbsp nutritional yeast
• 1 tin butter beans
• 1 tin cannellini beans
• 3 cavolo nero leaves only, chopped

• Sauté diced onion, carrots, and celery until soft.
• Add the garlic and chopped rosemary, stir then add the tomato puree, mix well.
• Sprinkle in the pearl barley, give it a stir then add the tomato, stock, and rosemary twig.
• Add the balsamic vinegar and nutritional yeast and season well.
• Cook for 20 minutes.
• Empty the tinned beans into the stew, and the cavolo nero. Mix well and cook for a few minutes more.
• Serve with crusty bread and a drizzle of extra virgin olive oil.