Prep and dice your garlic, onion, celery and carrots. Heat some oil in a saucepan, then sweat the vegetables for five minutes until tender.

Add the rosemary and tomatoes and simmer for a further five minutes. Pour in the vegetable stock, bring to a simmer, then add the pearl barley and white beans. Blitz in a food processor for a smooth soup, or leave it as it is for a chunky broth.

Top with fresh basil, season and serve.