Barley and Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3/4 cup pearl barley, rinsed
• 8 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups chopped kale or spinach
• Salt and pepper, to taste

Steps

1. Warm the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes.
2. Stir in the garlic and cook for 1 minute.
3. Add the barley, broth, tomatoes, thyme and bay leaf. Bring to a boil, then cover and simmer for 40 to 45 minutes, until the barley is tender.
4. Stir in the beans and greens and cook 5 minutes more. Remove the bay leaf and season with salt and pepper.