Kale and White Bean Soup with Barley

10 C water

3/4 C pearl barley, rinsed and rained

3 C low sodium chicken stock

1 large onion, chopped

2 garlic cloves, thinly sliced

1/2 tsp red-pepper flakes

3/4 tsp coarse salt

freshly ground pepper

1 (28 oz) can cannellini beans, liquid reserved

6 oz kale, roughly chopped

1 Tbs plus 1 tsp grated Parmesan cheese

1/2 tsp grated lemon zest

1. bring 8 cups water to a boil in a large pot. Reduce heat, add barley and simmer until just tender, about 1 hour.

2. Add 2 C stock to pot and bring to a boil. Reduce heat and add onion, garlic, red-pepper flakes and salt. Season with pepper. Simmer until barley is soft about 20 minutes.

3. Add beans with liquid, kale and remaining 2 C water and 1 C stock. Simmer until kale is tender and cooked through, about 7 minutes.

4. Divide among 4 bowls. Sprinkle with Parmesan and lemon zest and season with pepper.