It’s definitely soup and stew weather here in PA. My son is a big fan of soup – he’ll inhale it like it’s his job, and it’s one of the things I can consistently get him eat. He loved this soup, while my daughter grumbled about the kale. This soup is packed full of vegetables, barley and cannellini beans – it’s a bowl full of goodness. I bet it would be delicious with smoked sausage too!
2 Tbsp olive oil
1 cup carrots, diced
1 cup chopped onion
1 cup chopped celery
4 cloves garlic, minced
5 cups low-sodium vegetable broth
1 cup barley
1 tsp dried oregano
1 bay leaf
Salt
4 cups slightly packed chopped kale, thick ribs removed
15 oz can cannellini beans, drained and rinsed
1 Tbsp fresh lemon juice
In a large pot over medium-high heat, heat oil. Add the carrots, onion and celery and saute for 3 minutes. Add the garlic and cook for 30 seconds. Pour in the broth, tomatoes, oregano, bay leaf and season with salt; stir. Bring the soup to a boil and reduce heat. Cook and cover for 20 minutes.
Add in the chopped kale and barley and cook for an additional 10 to 15 minutes. Stir in the beans and cook until the barley and kale are tender. Remove the bay leaf, stir in lemon juice and add more broth (or water) if desired to thin out your soup.
Source: Slightly adapted from Cooking Classy
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