Barley and Vegetable Soup with Crunchy Seeds

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large (300g) red onion, chopped
• 1 medium (250g) parsnip, chopped
• 2 sticks (300g) celery, trimmed, chopped
• 4 cloves garlic, chopped
• 1 cup (250ml) bottled tomato pasta sauce (passata)
• 1 litre (4 cups) vegetable stock
• 1 litre (4 cups) water
• 2 medium (400g) red capsicums, chopped
• 400 grams canned cannellini beans, drained, rinsed
• 1/2 cup (100g) pearl barley or spelt, rinsed
• 2 tablespoons pepitas (pumpkin seed kernels)
• 2 tablespoons sunflower seeds
• 2 tablespoons drained baby capers, rinsed
• 2 tablespoons dried currants
• 1/4 cup loosely packed torn fresh basil leaves
• 1/2 cup (40g) finely grated parmesan cheese, to serve