Who doesn't want a dish that tastes like you slaved for hours over it? This hearty bean and barley soup tastes like you worked for days...but is actually so incredibly quickly put together. As a bonus, this soup freezes beautifully! And because you have already cooked the barley ahead of time, you simply heat and eat!
1 large onion, chopped (remember you can use frozen)
3 cloves garlic, chopped
Kosher salt and black pepper
6 cups low-sodium vegetable broth
1 28-ounce can whole peeled tomatoes, crushed
1 small bunch collard greens or kale, stems discarded and leaves cut into strips (4 cups) (Check out your frozen food section again!)
1 15-ounce can cannellini beans, rinsed
2 cup barley, cooked
Sprinkle of finely grated Parmesan as a garnish
Heat 2 T water in a medium skillet. Add the onion, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the onion is tender, 8 to 10 minutes.
Add the broth, tomatoes with their juice, and the greens. Bring to a boil and then simmer for 5 minutes.
Add white beans and cooked barley. Season to taste.
Serve in a beautiful bowl and sprinkle lightly with Parmesan.