Barley and white bean vegie soup

1.Heat oil in a large saucepan over moderately high heat. Add onion, celery and carrot. Cook and stir for 5 minutes or until soft. Add stock, 1.25 litres (5 cups) water and barley. Cover; bring to the boil. Reduce heat to moderately low. Simmer, partially covered, for 35-40 minutes or until barley is soft. Add zucchini and asparagus to pan. Cook for 5 minutes or until just soft. Add beans; stir to combine.

2.Meanwhile, preheat an oven-grill to high. Place rolls on a baking tray. Grill for 1 minute each side or until lightly browned. Rub cut side of each roll with a garlic half; sprinkle with parmesan. Grill for 1 minute or until cheese just melts. Cut parmesan toasts in half.

3.Serve soup with parmesan toast.