Description

This cozy Barley, Beans and Greens Soup comes together in no time and is packed with flavorful and hearty ingredients. Served with parmesan and garlic bread making it perfect for a super savory, filling and comforting cold weather meal!

Ingredients

Scale

1 Tbsp. EVOO

1 medium yellow onion, chopped

1 medium carrot, diced

1 celery stalk, diced

4 garlic cloves, minced

1 tsp. dried thyme

1 tsp. dried fennel

1 Tbsp. fresh rosemary, minced

1/2 c. pearl barley, uncooked

5 c. low sodium veggie broth

2 (15.5oz) cans cannellini beans

1 bunch collard greens, stems removed and roughly chopped

Red pepper flakes or aleppo pepper

Freshly ground black pepper

Grated parmesan

Instructions

Heat EVOO in a soup pot. Add onion, carrots and celery and saute until the vegetables are softened and onion is translucent, about 5-7 minutes. Add in the garlic, thyme, fennel, rosemary and barley. Saute for another minute until fragrant and barley is lightly toasted, about a minute.
Stir in the veggie stock and cannellini beans. Bring to a boil. Turn down the heat and simmer for 15 minutes, stirring occasionally. If desired, gently mash some of the beans with the back of a spoon or potato masher for a thicker soup.
Add in collard greens and bring to a gentle simmer. Once the greens are wilted, about 10 more minutes, season with pinch of red pepper and freshly ground black pepper. Serve with parmesan and red pepper flakes or aleppo pepper. Enjoy!

Keywords: soup, barley, cannellini beans, collard greens, rosemary, fennel, easy recipe, vegetarian soup