Bean and Barley Stew with Pecorino
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 3/4 cups finely diced onion
- 2 cloves garlic, peeled and finely chopped
- 2 large sprigs thyme
- 1 bay leaf
- 1 cup finely diced carrot
- 1/2 cup finely diced celery
- 1/4 cup sliced fennel stalks
- pinch salt
- 1/4 tsp pepper
- 1 cup pot barley, rinsed and drained
- 6 cups low-sodium vegetable broth
- 13.5 oz Romano or borlotti beans, drained and rinsed
- 2 cups finely sliced lacinato kale
- 3/4 oz Pecorino Romano cheese
Instructions
- In large pot over medium heat, add olive oil and sauté onion, garlic, thyme, and bay leaf until softened, about 5 minutes. Add carrot, celery, and fennel and cook for a further 5 minutes. Add salt, pepper, and barley and stir thoroughly.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the barley is tender.
- Stir in the beans and kale and cook until the kale is wilted, about 5 minutes.
- Serve immediately, topped with grated Pecorino Romano cheese.
