I slightly tweaked a recipe I found on Pinterest http://asweetspoonful.com/2012/02/a-certain-rhythm.html - second tried one in a week - by adding zest of half a lemon, as well as a couple of rinds of Paremesiano Reggiano to the soup stock. I squeezed the lemon juice into the soup, and we omitted the extra olive oil on the table. I just did not think that it was necessary.
The soup was fantastic. The next time I will definitively add more lemon juice as it really makes this soup fantastic.
You need
- 1 lb. dried white beans (I used navy beans) soaked overnight
- 1 large onion peeled, and cut in half
- 2 celery stalks
- 1 bay leaf
- 1 Tablespoon fresh rosemary or 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- zest of 1/2 lemon minced
- 5 cloves of garlic - 2 minced
- rind of parmesiano regiano (optional)
- 1/4 of olive oil
- water
- 3-4 teaspoons of kosher salt
- pepper to taste
- 1 bunch of kale chopped without the stems
- 1 cup of barley
1- Add beans, onion, celery stalks, herbs, and aromatics, 3 garlic cloves, rind of paremsiano regiano to a
large pot
2 - Add olive oil and cover with water - water should be about an inch above the beans
3 - Bring to a boil and then leave at a low simmer half way covered. Add more water as needed.
4- When beans are soft - it about 1-1/2 hrs with well soaked beans - remove onion, celery and herbs
5- Separate about 2 cups of the beans and puree - I used a hand blender, return to pot. Add salt, pepper,
and minced garlic
***In a separate pot - you can do this while the beans are cooking***
6- Bring 3 cups of water to a boil - and add barley. Cook until soft and then - after step 5 above, add the
cooked barley to the beans
7- Add the kale to the bean/barley mixture and let it all heat through. Stirring often - you may have to
add a little more water
8 - Add lemon juice, adjust salt and pepper.
9 - Serve with crusty bread and - optional - grated paremsiano regiano
This is a delicious, nutrious meal and can be vegan if leaving the parmesiano regiano out.
