Wednesday, February 29, 2012

White Bean, Barley, and Kale Soup

was our dinner last night served together with homemade bread - quick no knead bread.  It was delicious especially on a cold night.

I slightly tweaked a recipe I found on Pinterest - 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.


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