Beans, Greens & Barley Soup

I bought some kale earlier this week while on my post vacation farmer's market / local farm stand shopping spree. My family is REALLY bad about eating greens, mostly because I'm REALLY bad about buying and cooking them. It's not that we don't like them, it's just that I kind of forget and that I don't have many recipes for them in my repertoire. 


However, I've decided to turn over a new leaf - pun intended! - and work them into our diet more often. This is my first attempt. Beans and greens is a traditional Italian side dish or soup - it's one of those dishes that can take many forms. Since I have also been looking for new ways to include new grains in our diet as well, I've added barley to the mix. 


The recipe as written is vegetarian, but you can use chicken stock if you prefer and even render some bacon before you saute the veggies. You can even use a different green if you have them on hand or don't happen to like kale; spinach would work well here too, but you'll have to adjust the cooking time to the green you choose. It's up to you! This approach is rather forgiving and pretty flexible. 


Lisa's Beans, Greens & Barley Soup

• 1/2 16 oz bag of dried Great Northern or Cannellini beans, prepared according to package directions and drained*
• 1/2 cup of dried whole barley, prepared according to package directions
• 3 medium organic carrots, scrubbed and diced small
• 2 stalks of organic celery, scrubbed and diced small
• 1 large onion, small dice
• 1 tbsp olive oil
• 1 box of organic vegetable stock
• 1 tsp chopped garlic
• 1 15/16 oz can Muir Glen Fire Roasted Tomatoes (organic) with juice
• 1 large bunch of kale, washed, stems removed and coarsely chopped
• 64 oz of water
• 1 tsp onion powder (not onion salt)
• 1 tsp garlic powder (not garlic salt)
• salt and pepper to taste
• 1 small bunch of fresh thyme, chopped
• 2 bay leaves
• grated parmesan
• good EVOO

*Note:  Once the beans are al dente (i.e., have begun to soften, but are not yet cooked through), add about 1/2 tsp of kosher salt or to taste. If you do not add some salt to the beans at this point, your beans will be bland in the midst of your flavorful soup.

In a large heavy bottom soup pot set over medium heat, saute onion, carrot and celery in the olive oil. When onion is translucent add the garlic and continue cooking until fragrant being careful not to let the garlic burn. Add the kale and stir to incorporate them into the onion/carrot/celery mixture. Once the kale has begun to wilt add the tomatoes, beans, barley and stock and stir to incorporate. Allow soup to cook for 30 minutes over medium heat being careful not to let the pot boil over. 


After 30 minutes begin to test the kale for doneness. The kale should be wilted and much softer to the chew. You don't want to cook the life out of it, but kale is rather hearty so you want it to be digestible and easy to chew. Cook for more time if needed to reach the correct consistency. Before serving taste and adjust the seasoning. 


Ladle into soup bowls, drizzle with good olive oil and sprinkle with grated parmesan and a little extra fresh ground pepper. Serve with good crusty bread and a glass of red wine. Enjoy!