Kale and White Bean Soup with Barley

Soups, Vegetable Use-Up, Vegetarian

Ingredients

  • 10 c water
  • 3/4 c pearl barley, rinsed and drained
  • 3 c low-sodium chicken stock
  • 1 large onion, chopped
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp red pepper flakes
  • 3/4 tsp salt
  • pepper
  • 1 can (28 oz) cannellini beans, liquid reserved
  • 3 1/2 c kale, roughly chopped
  • grated parmesan
  • grated lemon zest

Directions

  1. Bring 8 c water to a boil in a large pot. Reduce heat, add barley, and simmer until just tender-about 1 hour.
  2. Add 2 c stock to pot, and bring to a boil. Reduce heat, and add onion, garlic, red pepper flakes, and salt. Season with pepper. Simmer until barley is soft, about 20 minutes.
  3. Add beans with liquid, kale, and remaining 2 c water and 1 c stock. simmer until kale is tender and cooked throught-about 7 minutes.
  4. Serve sprinkled with parmesan and lemon zest.