Method

1. Place a large pan over a medium heat and add the Extra Virgin Olive Oil.
2. Cook off the pancetta, onion, carrot and celery together, stirring often for 5-6 minutes.
3. Add the barley, herbs and garlic and stir thorough, cooking for a further 5 minutes.
4. Add the zucchini and beans stir through to combine.
5. Pour in the tomato and stock, stir through and bring to the boil. Reduce heat to a simmer and cook, uncovered for 40 minutes, or until barley is cooked through and the stew has thickened.
6. Stir in the spinach leaves and season to taste with salt and pepper.

**The stew will continue to thicken if it is left to sit prior to serving. Add extra stock if desired or enjoy as is.

**Season with chilli flakes or chilli powder for extra flavour.