this recipe from Bon Appetit, with adjustments.
Total time to cook: 1.5 hours
Makes six to eight servings
1 medium white or yellow onion, chopped
2 carrots, chopped
1-2 cups sliced baby bella mushrooms
2 tbsp olive oil, plus extra to drizzle
3 oz pancetta, cut into very small pieces
1 cup barley
3 cloves garlic, minced
Ground black pepper
1 tbsp tomato paste
1 tsp crushed red pepper flakes
12 cups low-sodium chicken broth
3-4 cups kale, ripped into medium pieces
1 15-oz can cannelini beans, rinsed and dried
Parmesean, to grate on top of the soup
- In a large pot, heat the two tablespoons of olive oil. Mix in the pancetta and cook until it starts to turn golden brown, about three minutes (you'll want to stir regularly.)
- Add in the onion, mushrooms, carrots and garlic. Cook until the vegetables soften, about five minutes.
- Stir in the kale and cannelini beans. Cook for five minutes, until the kale is wilted and warm.