Black Bean, Greens, and Barley Soup

For those cold, snowy days when you just want a hearty bowl of soup.

 

Ingredents:

1/2 cup Medium Intense Extra Virgin Olive Oil

1 cup red oinion, chopped (1/2 medium)

1 1/3 cups kale or turnip greens

6 cups low-sodium vegetable broth

2 cups cooked black beans, or canned beans, drained and rinsed

2 cups cooked barley

1/2 cup loosely packed grated Parmesan, Romano, or Asiago cheese (optional)

 

Directions:

Heat the olive oil in a large soup pot over medium heat. Stir in the onion, season lightly with salt and pepper, and cook until translucent but not brown, about 10 minutes.

Toss in the greens, season lightly, and reduce the heat to low. Cook gently until the greens are tender, about 15 minutes.

Add the vegetable broth, beans, and barley. Cook until heated through, about 10 minutes. Sprinkle 2 tablespoons of Parmesan cheese on top of each serving.

 

Recipe adapted from The Pink Ribbon Diet Book