Whether to warm you up on a cold night or as a way to take advantage of fresh produce, this filling, fiber-filled soup is easy to prepare and makes for a hearty add-on to lunch or dinner.
Ingredients
1 cup onions, chopped 1 cup carrots, chopped 1 cup celery, chopped 1 rosemary twig 1 clove garlic, finely sliced 3/4 cup hulled barley 4 cups low sodium vegetable broth 1 can crushed tomatoes (28 oz) 1 can beans, drained and rinsed (15 oz) 2 cups kale, roughly chopped Grated Parmesan cheese
Directions
- In a pot, sauté onions, carrots, and celery with extra virgin olive oil on medium-high heat for 10 minutes. Add the rosemary, garlic, and barley and continue cooking for about 3 more minutes.
- Stir in the broth and bring to a boil. Once boiling, cover the pot, reduce heat, and simmer on low for about 1 hour.
- Add in the tomatoes and beans and cook another 15 minutes or longer, until the barley is soft. If using kale, stir it in the last 5 minutes of cooking. Serve topped with grated Parmesan.
Yield: 8 servings Calories per serving: 102
