2 tbsp Napolina olive oil
1 onion finely chopped
1 carrot diced
1 bulb of fennel diced
100g curly kale shredded
2 cloves of garlic finely chopped
1x can of Napolina chopped tomatoes
600ml vegetables stock
1x can of Napolina barley
1x can of Napolina butter beans
100g fresh spinach
Salt and pepper
Heat the oil in a saucepan over a medium heat, add the onion, fennel, carrot, curly kale and garlic, and cook until softened about 10 minutes.
Add the chopped tomatoes, stock and barley and bring to the boil, then reduce the heat and simmer, covered, for 20 minutes.
Add the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted. Season and sprinkle with grated Parmesan. Serve with warm crusty bread.