Ingredients
10 cups water
3/4 cup pearl barley, rinsed and drained
3 cups homemade or store-bought low-sodium chicken stock
1 large onion, chopped
2 garlic cloves, thinly sliced
1/2 teaspoon 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 (3 1/2 cups)
1 tablespoon plus 1 teaspoon grated Parmesan cheese
1/2 teaspoon grated lemon zest
Preparation
Bring 8 cups water to a boil in a large pot. Reduce heat, add barley, and simmer until just tender, about 1 hour.
Add 2 cups stock to pot, and bring to a boil. Reduce heat, and add onion, garlic, red-pepper flakes, and salt. Season with pepper. Simmer until barley is soft, about 20 minutes.
Add beans with liquid, kale, and remaining 2 cups water and 1 cup stock. Simmer until kale is tender and cooked through, about 7 minutes.
Divide among 4 bowls. Sprinkle with Parmesan and lemon zest, and season with pepper.
