White Bean & Barley Soup

Ingredients:

• 10 Cups Water
• 3/4 Cup Pearl Barley; rinsed and drained
• 3 Cups Vegetable Broth; low sodium, organic, vegan-certified
• 1 Large Onion; chopped
• 2 Garlic Cloves; thinly sliced
• 1/2 teaspoons Red Pepper Flakes
• 3/4 teaspoon Coarse Salt
• Freshly Ground Pepper
• 1 Can (28 ounces) Cannellini Beans; liquid reserved
• 6 ounces Tuscan Black Kale (or Regular Kale); roughly chopped about 3 1/2 Cups
• 1/2 teaspoon Lemon Zest; grated

Cooking Instructions:

1.  Bring 8 Cups of water to a boil in a large pot.  Reduce heat, add barley, simmer until just tender (about 1 hour)

2.  Add 2 Cups stock to the pot and bring it to a boil.  Reduce heat, add onion, garlic, red pepper flakes, and salt.  Season with pepper.  Simmer until barley is soft (about 20 minutes)

3.  Add beans with liquid, kale, and remaining 2 cups of water and the last cup of stock.  Simmer until kale is tender and cooked through (about 7 minutes)

4.  Divide among 4 bowls or store in one container.