Ingredients

• 6 cups chicken broth or water
• 1/2 cup pearl barley
• 1 medium size boiling potato
• 1 medium size white turnip
• 1 rib celery
• 2 to 3 carrots
• 6 scallions
• 16 ounce can red kidney beans, drained and rinsed
• 1 bunch escarole or romaine lettuce
• Grated Parmesan or pesto topping, optional
• Salt and pepper

Browse by ingredient

Instructions

1. Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat Add each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4 inch chunks. Dice the celery, peel and slice the carrots into rounds, 3/4 inch thick.
2. When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 minutes.
3. Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole.
4. Add the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 minutes longer. Add the escarole and scallions and simmer until wilted, about 2 minutes.
5. Adjust the seasoning and serve very hot with grated Parmesan on the side.