Kale and Barley Soup

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup quick cooking barley
• 1 pound (2 cups) peeled butternut squash, cut into ½-inch cubes
• 8 cups chicken stock
• One 14-ounce can diced tomatoes
• One 3-inch Parmesan rind, plus freshly grated Parmesan, for garnish
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 bunch (6 ounces) green curly kale, stems removed and leaves roughly chopped

Directions

1. In a large saucepan, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until beginning to soften, about 5 minutes. Add the garlic and cook until fragrant, 1 minute.
2. Add the squash, chicken stock, tomatoes, Parmesan rind, bay leaf, thyme, salt, and pepper. Bring to a light simmer and cook, partially covered, for 20 minutes, then add barley and cook for another 8 minutes.
3. Stir in the kale and cook until tender, 2 minutes more. Adjust the seasoning with salt and pepper.