Ingredients
o
1 tbsp olive oil
o
½ onion, chopped
c
1 carrot, diced
c
1 celery stalk, diced
g
2 garlic cloves, minced
c
1 ½ cups cooked white beans (or 1 can, drained)
c
½ cup cooked barley or farro
m
1 medium zucchini, chopped
c
1 ½ cups chopped tomatoes (fresh or canned)
v
2 cups vegetable broth or water
c
1 ½ cups chopped lacinato kale or chard
d
½ tsp dried thyme or rosemary
S
Salt and black pepper to taste
O
Optional: squeeze of lemon and chopped parsley to finish
Directions
1
In a large pot, heat olive oil over medium heat. Sauté onion, garlic, celery, and carrot for 5–7 minutes until fragrant and softened.
2
Add tomatoes, beans, zucchini, barley, thyme, and broth. Bring to a simmer.
3
Cook for 15–20 minutes until veggies are tender.
4
Stir in kale and simmer another 5 minutes. Adjust seasoning.
5
Serve warm with lemon juice and fresh parsley.
