Black-Kale and White-Bean Soup With Barley Recipe

Name: Black-Kale and White-Bean Soup With Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups water; ¾ cup pearl barley, rinsed and drained; 3 cups low sodium chicken broth; 1 large onion, chopped; 2 garlic cloves, thinly sliced; ½ teaspoon red pepper flakes; ¾ teaspoon coarse salt; fresh ground pepper; 28 ounces cannellini beans, liquid reserved; 6 ounces kale (Tuscan black is best); 2 tablespoons grated parmesan cheese; ½ teaspoon lemon zest, grated

Servings: persons

10 cups water
¾ cup pearl barley, rinsed and drained
3 cups low sodium chicken broth
1 large onion, chopped
2 garlic cloves, thinly sliced
½ teaspoon red pepper flakes
¾ teaspoon coarse salt
fresh ground pepper
28 ounces cannellini beans, liquid reserved
6 ounces kale (Tuscan black is best)
2 tablespoons grated parmesan cheese
½ teaspoon lemon zest, grated

1
Bring 8 cups of water to a boil in a large pot.
2
Reduce heat, add barley and simmer until just tender, about 1 hour.
3
Add 2 cups stock to pot and bring to a boil.
4
Reduce heat, and add onion, garlic, red-pepper flakes and salt.
5
Season with pepper.
6
Simmer until barley is soft, about 20 minutes.
7
Add beans with liquid, kale and remaining 2 cups water and 1 cup stock.
8
Simmer until kale is tender and cooked through, about 7 minutes.
9
Divide into bowls.
10
Sprinkle with Parmesean and lemon zest and season with pepper.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 cups water, ¾ cup pearl barley, rinsed and drained, 3 cups low sodium chicken broth, 1 large onion, chopped, and more.

Yes, Black-Kale and White-Bean Soup With Barley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Kale and White-Bean Soup With Barley

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