For 4 people
For 4 people
Heat some oil in a saucepan.
Gently fry the onion, leek, fennel, and celery for 5 minutes. Add the garlic, season, and cook for another 2 minutes.
Stir in the barley and tomatoes, mix well, and simmer for about 10 minutes. Pour in the stock and simmer gently for about 30 minutes, or until the barley is cooked.
Add edamame, spinach, basil and Parmesan cheese, season generously and continue cooking for 5 minutes until the spinach is cooked.
Adjust the seasoning and serve as an accompaniment to meat or fish.
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