Black-Kale and White-Bean Soup With Barley |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Delicious, healthy white bean, kale soup. Best served with a fresh baguette. Ingredients:
10 cups water |
3/4 cup pearl barley, rinsed and drained |
3 cups low sodium chicken broth |
1 large onion, chopped |
2 garlic cloves, thinly sliced |
1/2 teaspoon red pepper flakes |
3/4 teaspoon coarse salt |
fresh ground pepper |
28 ounces cannellini beans, liquid reserved |
6 ounces kale (tuscan black is best) |
2 tablespoons grated parmesan cheese |
1/2 teaspoon lemon zest, grated |
Directions:
1. Bring 8 cups of water to a boil in a large pot. Reduce heat, add barley and simmer until just tender, about 1 hour.
2. Add 2 cups 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 cups water and 1 cup stock. Simmer until kale is tender and cooked through, about 7 minutes.
4. Divide into bowls. Sprinkle with Parmesean and lemon zest and season with pepper.
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