Pantry Soup With Caramelized Onions, Barley, And Kale

1. 1

   Warm oil in large pot over medium heat. Add the onions, cover, and turn heat down to low. Cook 20-30 minutes until golden and sticky. (Covering keeps the steam in so you don't need to stir constantly, but check on them every so often.)

2. 2

   Add tomato paste and anchovy paste, mixing well with onions. Add sliced carrots, bay leaf, herbes de provence, salt, garlic and 1/2 teaspoon of black pepper. stirring to coat vegetables with the spices until aromatic.

3. 3

   Turn up heat to medium-high. Add 1/2 cup white wine and stir until incorporated, then add vegetable stock and barley. Bring to a low boil, then cover and lower heat to a simmer. Simmer until barley and carrots are nearly done, 20-25 minutes. Add kale and the remaining wine and black pepper. Simmer another 5-10 minutes until the vegetables and barley are finished. Add salt to taste if desired.

4. 4

   Serve with freshly ground black pepper and grated parmesian cheese.

* Per serving · 4 servings · Values may vary.