Kale and White Bean Soup with Barley
10 C water
3/4 C pearl barley, rinsed and rained
3 C low sodium chicken stock
1 large onion, chopped
2 garlic cloves, thinly sliced
1/2 tsp red-pepper flakes
3/4 tsp coarse salt
freshly ground pepper
1 (28 oz) can cannellini beans, liquid reserved
6 oz kale, roughly chopped
1 Tbs plus 1 tsp grated Parmesan cheese
1/2 tsp grated lemon zest
1. bring 8 cups water to a boil in a large pot. Reduce heat, add barley and simmer until just tender, about 1 hour.
2. Add 2 C 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 C water and 1 C stock. Simmer until kale is tender and cooked through, about 7 minutes.
4. Divide among 4 bowls. Sprinkle with Parmesan and lemon zest and season with pepper.