Soups And Stews
1/2 cup dried beans, soaked and cooked
1 bay leaf
1 small shallot, diced
2 Tb olive oil
1 large onion, chopped
5 cloves garlic
1 Tb tomato paste
1 tsp dried basil
1/2 tsp dried thyme
2 medium carrots, sliced ~1/4" thick
14-oz can diced tomatoes
6 cups vegetable broth
1/2 cup bulgar or quick cooking barley
1 bunch kale
black pepper
1/4 cup grated Parmesan
0. Set beans to soak the night before. Cook in the soaking water until just tender, with a bay leaf, salt and some onion or garlic.
1. Heat olive oil in a 3 qt sauce pan. Add the shallots and onions and cook over medium heat until starting to brown, ~10 minutes.
2. Add the garlic and sautee for a minute or two. Add the tomato paste and stir in. Allow to cook, stirring frequently until the tomato paste is brick red and pieces of onion and garlic stick to the bottom.
3. Mix in the carrots and dried herbs, stir and add the tomatoes, broth, beans and barley. Bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally for 10 minutes.
4. Add the kale, cook for another 3-5 minutes. Remove from heat and stir in cheese and pepper.
If carrots are sliced thinly, add them after the beans/barley have been boiling for 5 minutes. You want the carrots to have some crunch when the soup is served.
A one hour quick soak and 1-hour cooking should have the beans ready to go. Or you can prepare them in advance.