The BARLEY AND TUSCAN KALE SOUP is a warm, nourishing, and flavorful dish, perfect to prepare and enjoy on the coldest days of the year. It is a traditional Italian peasant recipe, simple but genuine, combining the creaminess of barley with the intense, slightly bitter taste of Tuscan kale.
This barley and kale soup is a healthy and satisfying meal, ideal for those looking for a balanced diet without giving up taste. As with many rustic dishes, you can give it a more robust character by adding aromatic herbs such as sage, rosemary or thyme.
Making this soup doesn’t require much effort or time and is truly within everyone’s reach. Ideal for vegetarian or vegan friends, it will please all your guests, warming both body and heart, as only a few dishes can do.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup pearled barley (about 200 g (7 oz))
- 1 carrot (large)
- 1 stalk celery
- Half red onion
- 1 clove garlic
- 3 cups Tuscan kale (cavolo nero) (about 200 g (7 oz), shredded)
- 1 tbsp tomato paste (or 3 tbsp tomato passata)
- 6.3 cups water (about 1.5 L)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
FOR THE BARLEY AND TUSCAN KALE SOUP YOU WILL NEED
- 1 Pan
- 1 Small saucepan
- 1 Cutting board
- 1 Knife
- 1 Bowl
PREPARATION BARLEY AND TUSCAN KALE SOUP
Clean the carrot, peel the celery and peel the onion. Then roughly chop all the aromatics. Put the chopped vegetables and the garlic clove (with the core removed) in a saucepan with a generous drizzle of oil. Season with salt and let the ingredients sweat slowly for 10 minutes.
Wash and clean the Tuscan kale, removing the woody central rib. Tear it into pieces by hand and add it to the aromatic mixture. Let it cook for a few minutes, add the tomato paste or passata and cover everything with boiling salted water.
Rinse the barley, drain it and add it to the pot. Cover with additional water, adjust salt and pepper, close with a lid and let it simmer over low heat for 30 minutes, taking care not to overcook the grain.
You should obtain a fairly soft soup, so add more liquid if necessary.
Serve the soup piping hot, finishing with a drizzle of extra virgin olive oil.
VARIATIONS
For a more rustic touch, you can add legumes such as cannellini beans or chickpeas and Parmesan rinds.
For a richer version, complete the dish with toasted bread croutons or a sprinkling of grated Parmigiano Reggiano.
STORAGE
The soup keeps in the refrigerator for 2-3 days, stored in an airtight container to avoid contamination and the spread of odors in the fridge.
