Winter Vegetable Soup with Greens and Grains

Sarah Christensen Roberts

This recipe is from a cooking class I took last semester at USU. I loved the class because I love to eat - it feels good, gives me energy, and is an experience I usually share with those I care about.

1 Tbsp. olive oil

1 medium onion, chopped

1 large carrot, thinly sliced (or 1 ½ cups cubed butternut squash)

1 small fennel bulb, fonds and end trimmed, halved and thinly sliced

1 cup uncooked barley or farro

1 (15 oz.) can Italian plum tomatoes, with juice

6 cups chicken stock, or more as needed

1 (2 to 3 inch) Parmesan rind

1 bay leaf

1 tsp. dried thyme

1 to 2 tsp. salt

 ½ tsp. freshly ground black pepper

1 (15 oz.) can cannellini beans, drained (optional)

2 cups coarsely chopped kale (or spinach)

Grated Parmesan for garnish

1. Heat the oil over medium heat in a soup pot. Add the onion and sauté until it begins to soften,

about 3 minutes. Add the carrot or squash and the fennel. Sauté until brightened in color, about

2 minutes.

2. Add the barley and stir to coat, then add the tomatoes, chicken stock, cheese rind, bay leaf,

thyme, salt, and pepper.

3. Bring to a boil, and then reduce heat to medium-low, cover and simmer until the vegetables are

tender and the barley is tender, about 30 minutes, stirring occasionally and breaking up the

tomatoes with a spoon. If the soup becomes too thick add more stock as necessary. Add the

beans, if using, and bring to a boil, then add the greens and simmer until bright green in color

and just wilted. Taste for seasoning. Serve hot with grated cheese.