Tuscan Bean and Barley Soup with Kale
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.