Instructions

1. Finely chop the onion & garlic, dice the carrot. Finely chop the rosemary leaves.
2. Heat the olive oil in a saucepan and gently sauté the onion and carrot for 5 minutes. Add the pancetta, garlic, rosemary, chilli and cook for another 5 minutes, stirring regularly.
3. Meanwhile rinse & drain the pearl barley several times, until the rinsing water runs clear.
4. Add the vegetable stock and the pearl barley to the pan. Bring to the boil, cover and gently simmer for 45 minutes or until the pearl barley is tender but still has a bite.
5. Roughly chop the kale and to the broth. Cook for 5-8 minutes until it’s wilted.
6. Serve the broth with ground pepper, chilli flakes (if you'd like it spicy) and grated Parmesan scattered on the top.