Hello all– I’m up in San Francisco visiting kids this week and Larry stayed home this time to work with a house project going on. (thanks Larry!) So I made up a big pot of soup with some of his favorite ingredients — beans, barley and Swiss chard (the last sign of life in our vegetable garden). It should keep him happily fed for a few meals!
WHITE BEAN & BARLEY SOUP
3 tab. olive oil
1 large onion, chopped
5 cl*oves garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 cups vegetable broth*
28 oz. can crushed tomatoes
1 cup pearl barley
1 bunch of chard, stems discarded, chopped (about 3 cups)
15 oz. can cannellini beans, rinsed
1/2 cup grated parmesan cheese
garnish: sour cream and/or grated parmesan (and a little green**)
Heat the oil in your soup pot and then throw in the chopped onion. Cook for 3 or 4 minutes, add the garlic, salt & pepper and cook a minute more.
Pour in the broth and tomatoes. Bring the mixture to a boil and then add in the barely. Lower to a simmer and cook 30 minutes, until the barely is tender.
Add the chopped chard and rinsed beans and cook 4 or 4 minutes more to warm it all up. Stir in the parmesan an serve with a dash of sour cream or a sprinkle of parmesan on top (or both!).
*I used chicken broth because that’s what I had in the cupboard.
**I have marjoram growing like weeds in my side yard, so dropped a piece on top.