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

Steps

1. 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.
2. Add garlic; saute 30 seconds or until fragrant. Stir in rosemary, thyme and red pepper flakes; cook for 1 minute, stirring occasionally.
3. 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.