1 cup (250g) pearl barley1 tablespoon olive oil2 onions, diced3 carrots, diced4 celery stalks, diced2 zucchini, diced2 garlic cloves, finely chopped½ cabbage, shredded100g green beans, cut into 2cm lengths1.2kg (3 tins) crushed tomatoes2 litres stock, vegetable or chicken salt and pepper1 handful basil, chopped50g parmesan cheese, grated
Tip: Don't have pearl barley? Use small pasta shells instead. Add towards the end so they don't overcook.
Variations: Add diced bacon or beef and cook with the onion for a meatier flavour.
This recipe freezes really well, so pop half in the freezer for another night.