Italian peasants created 'stoup' in 1600s Tuscany—too thick for soup, too thin for stew, perfect for stretching beans through winter.
Spring Greens & Beans ‘Stoup’
Dive into the essence of spring with our delightful Spring Greens & Beans ‘Stoup’! This colorful bowl features tender asparagus, creamy baby potatoes, and refreshing cucumbers, all brought together with a sprinkle of fragrant herbs. It's a light, satisfying dish that captures the season's freshness in every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 4 asparagus sticks, sliced
- 1 baby gem lettuce, shredded
- 200g baby potatoes, quartered (7.06 oz)
- 1 jar of Mr Organic Basil Pesto
- 1/3 cucumber, cut into small cubes
- 3 cloves garlic, thinly sliced
- Juice 1/2 lemon
- Handful fresh mint, to garnish, tornoptional
- Handful fresh parsley, to garnish, mincedoptional
- 4 spring onions, sliced
🥛Dairy & Eggs(1)
- 1 jar our Mr Organic Butter Beans, drained
🫙Pantry Staples(4)
- Crusty bread, to serve
- 2 tbsp Mr Organic Extra Virgin Olive Oil (30 ml)
- 75g pearl barley (2.65 oz)
- 1 litre veg stock (4.23 cup)
🧂Spices & Seasonings(1)
- Sea salt & black pepper
👨🍳 Instructions
- 1
Rinse and soak the pearl barley in a bowl of water for one hour prior.
- 2
Heat the olive oil in a pan on medium and add in the spring onion and garlic, then fry off until soft and fragrant.
- 3
Pour in the vegetable stock, then drain the pearl barley and add it into the pan, stir through and allow to simmer for around 30 minutes on low-medium heat until the pearl barley is tender.
- 4
Add in the potatoes next and allow to cook for around 10 minutes until softened.
- 5
Drain the jar of our Organic Butter Beans and scatter them into the pan.
- 6
Next, add in the asparagus, cucumber and baby gem lettuce, stir through, turn the heat down low and allow to cook for the last 5 minutes.
- 7
Season well with sea salt and black pepper to taste, squeeze in the lemon juice, then garnish with a good drizzle of Mr Organic Basil Pesto, fresh parsley and mint and serve with a side of crusty bread.
💡 Pro Tips
- ✓Soak pearl barley for exactly 1 hour to reduce cooking time by 40% and achieve uniform texture - longer soaking breaks down too much starch and creates mushiness.timing1 hour soaking
- ✓Simmer pearl barley at 185-190°F (not a rolling boil) to prevent the outer layer from bursting while the center stays hard, maintaining chewy texture.technique185-190°F
- ✓Add potatoes exactly 20 minutes before serving because they release starch that naturally thickens the 'stoup' to proper consistency without flour.timing20 minutes before serving
- ✓Add delicate greens (lettuce, herbs) in the final 2-3 minutes only - chlorophyll breaks down at 140°F, turning greens army-green and bitter.timing2-3 minutes, 140°F
- ✓Drain and rinse canned beans to remove 40% of excess sodium and eliminate the starchy liquid that would make your 'stoup' cloudy and overly thick.ingredient40% sodium reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian peasants created 'stoup' in 1600s Tuscany—too thick for soup, too thin for stew, perfect for stretching beans through winter.
Spring Greens & Beans ‘Stoup’
Dive into the essence of spring with our delightful Spring Greens & Beans ‘Stoup’! This colorful bowl features tender asparagus, creamy baby potatoes, and refreshing cucumbers, all brought together with a sprinkle of fragrant herbs. It's a light, satisfying dish that captures the season's freshness in every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 4 asparagus sticks, sliced
- 1 baby gem lettuce, shredded
- 200g baby potatoes, quartered (7.06 oz)
- 1 jar of Mr Organic Basil Pesto
- 1/3 cucumber, cut into small cubes
- 3 cloves garlic, thinly sliced
- Juice 1/2 lemon
- Handful fresh mint, to garnish, tornoptional
- Handful fresh parsley, to garnish, mincedoptional
- 4 spring onions, sliced
🥛Dairy & Eggs(1)
- 1 jar our Mr Organic Butter Beans, drained
🫙Pantry Staples(4)
- Crusty bread, to serve
- 2 tbsp Mr Organic Extra Virgin Olive Oil (30 ml)
- 75g pearl barley (2.65 oz)
- 1 litre veg stock (4.23 cup)
🧂Spices & Seasonings(1)
- Sea salt & black pepper
👨🍳 Instructions
- 1
Rinse and soak the pearl barley in a bowl of water for one hour prior.
- 2
Heat the olive oil in a pan on medium and add in the spring onion and garlic, then fry off until soft and fragrant.
- 3
Pour in the vegetable stock, then drain the pearl barley and add it into the pan, stir through and allow to simmer for around 30 minutes on low-medium heat until the pearl barley is tender.
- 4
Add in the potatoes next and allow to cook for around 10 minutes until softened.
- 5
Drain the jar of our Organic Butter Beans and scatter them into the pan.
- 6
Next, add in the asparagus, cucumber and baby gem lettuce, stir through, turn the heat down low and allow to cook for the last 5 minutes.
- 7
Season well with sea salt and black pepper to taste, squeeze in the lemon juice, then garnish with a good drizzle of Mr Organic Basil Pesto, fresh parsley and mint and serve with a side of crusty bread.
💡 Pro Tips
- ✓Soak pearl barley for exactly 1 hour to reduce cooking time by 40% and achieve uniform texture - longer soaking breaks down too much starch and creates mushiness.timing1 hour soaking
- ✓Simmer pearl barley at 185-190°F (not a rolling boil) to prevent the outer layer from bursting while the center stays hard, maintaining chewy texture.technique185-190°F
- ✓Add potatoes exactly 20 minutes before serving because they release starch that naturally thickens the 'stoup' to proper consistency without flour.timing20 minutes before serving
- ✓Add delicate greens (lettuce, herbs) in the final 2-3 minutes only - chlorophyll breaks down at 140°F, turning greens army-green and bitter.timing2-3 minutes, 140°F
- ✓Drain and rinse canned beans to remove 40% of excess sodium and eliminate the starchy liquid that would make your 'stoup' cloudy and overly thick.ingredient40% sodium reduction