In a soup pot saute the leek in the olive oil unitl soft. Then add the garlic and cook for another 30 seconds.
Now add your vegetables and stir to coat them in the oil. Then the barley, herbs and stock.
Bring to the boil then drop to a simmer for about 30 minutes or until the barley is almost cooked. Taste for seasoning.
Lastly add the pasta and let it cook to al dente. Serve garnished with roughly chopped parsley.
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