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Tuscan Barley and Kale Soup



Like Pasta Fagioli but using barley instead of pasta.

INGREDIENTS
2 tablespoons extra virgin olive oil
1/2 lb Italian sausage (mild or spicy), optional
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
 Salt and pepper
3 cloves minced garlic
1 bay leaf
1 sprig rosemary, chopped
1 cup hulled barley
1 can white beans (cannellini), rinsed
1 can tomato sauce
6 cups stock or water, more as necessary
1/2 bunch kale (about 4 cups, off the stems), roughly chopped
 Freshly grated Parmesan

PREPARATION
Cook sausage in soup pot and then remove to bowl.
Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and herbs. Add kale and cover to steam and wilt. You may need to add some chicken stock or water to help the kale cook down. Deglaze the pan with stock then add the rest of the stock with tomatoes, barley, and sausage. Stir together.
Bring to a boil, then adjust heat so mixture simmers steadily. Cook until barley is cooked to your preference, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in the beans and cook until they warm up. Taste and adjust seasoning, then serve with lots of Parmesan.
I found the barley needed more cooking than I originally thought. But it holds its texture well throughout storing any leftovers.
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