Tuscan Bean and Barley Stew with Kale

Ingredients

• 2 tablespoon olive oil
• 1 large onion, chopped
• 1 large carrot, diced
• 2 celery sticks, diced
• 4 garlic cloves, roughly chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• 1/4 teaspoon chili flakes
• 2 x 400 g (14 oz.) tins cannellini beans, drained
• 100 g (3.5 oz) pearl barley, rinsed
• 1 liter (5 cups) vegetable stock
• 100 g ( 3.5 oz) kale, stems removed, chopped
• Freshly ground black pepper

Instructions

1. 1

   In a large pot, heat the olive oil...: In a large pot, heat the olive oil and fry the onion over medium heat for 2 minutes until it softens slightly.

2. 2

   Add the carrot and celery sticks and continue...: Add the carrot and celery sticks and continue to fry for another 5 minutes, stirring occasionally, until they soften a bit.

3. 3

   Next, add the garlic and cook for another...: Next, add the garlic and cook for another 30 seconds until fragrant. Stir in the rosemary, thyme and chilli flakes and continue to cook for 1 minute, stirring occasionally.

4. 4

   Add the cannellini beans and pearl barley to...: Add the cannellini beans and pearl barley to the pot, then pour the vegetable stock. Bring to a boil, lower the heat, and simmer for 25 minutes or until the pearl barley is done to your liking.

5. 5

   Mix in the ale and cook for another...: Mix in the ale and cook for another 2-3 minutes with a lid on until the kale wilts.

6. 6

   Season to taste and serve as is or...: Season to taste and serve as is or with crusty bread.