Tuscan Bean and Barley Soup with Kale
Recipes Healthy Cooking Main Dish Quick and Easy Soups and stews Vegetarian
Description
This healthy soup can be ready for dinner in less than an hour. It's loaded with vegetables, kale, barley and beans in a vegetable stock.
Ingredients
2 T. olive oil
1 large onion, chopped
1 large carrot, diced
2 celery stalks, diced
4 garlic cloves, minced
1 T. fresh rosemary, chopped
1 t. dried thyme
1/4 t. red pepper flakes
2 - 14 oz. cans Cannellini beans, drained
3.5 oz. pearl barley, rinsed
5 c. vegetable stock
3.5 oz. kale, stems removed, chopped
freshly ground black pepper, to taste
Directions
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In a large pot, heat the olive oil; saute onion over medium heat for 2 minutes until slightly softened. Add the carrot and celery; saute for 5 minutes, stirring occasionally, until just softened.
Add garlic; saute 30 seconds or until fragrant. Stir in rosemary, thyme and red pepper flakes; cook for 1 minute, stirring occasionally.
Add the beans, barley and the vegetable stock; bring to a boil; lower the heat; simmer for 25 minutes or until the barley is done.
Add the kale; cover; cook for 2-3 minutes until the kale is wilted.
Season to taste.
Serve with a crusty bread, if desired.
4 servings.