Thoughts Before Cooking:
I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.
I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.
After I bought the ingredients I noticed this little rating system at the top of the page.
[ ] Quick Cooking
[ ] Healthy Pick
[ ] Big Batch
[ ] Slow Cooker
[X] One Pot
[ ] Whole-Grain
[ ] Gluten Free
That’s nice to know.
- 3 Tablespoons of Olive Oil, plus more for serving
- 1 Large Onion, chopped
- 3 Cloves of Garlic, chopped
- 48-oz [6 cups] of Low-Sodium Vegetable Broth
- 1 28-oz Can of Diced Tomatoes
- 1 Cup of Pearl Barley, rinsed
- 4 Cups of Kale, stems discarded and the leaves cut into strips.
- 1 15-oz can of Cannellini Beans, rinsed
- 1/2 Cup of Shaved Parmesan Cheese, plus more for serving
- Heat the oil in a large pot over medium-high heat.
- Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
- Add the broth and tomatoes (with their juice) and bring to a boil.
- Add the barley, reduce heat, and simmer until the barley is tender.
- Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
- Stir in Parmesan Cheese.
- Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.
Thoughts After Cooking:
The recipe says that it serves four, but it makes enough for 5-6 people.
It was very tasty and filling. I loved it.
For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole
For more soup recipes, go to Ratatouille
For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini