Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Black-Kale and White-Bean Soup with Barley Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Tuscan black kale, or cavolo nero, has impressive stores of calcium and vitamins A and C. A sprinkle of freshly grated Parmesan gives the soup creaminess and tang without excessive calories. Ingredients 10 cups water ¾ cup pearl barley, rinsed and drained 3 cups homemade or store-bought low-sodium chicken stock 1 large onion, chopped 2 garlic cloves, thinly sliced ½ teaspoon red-pepper flakes ¾ teaspoon coarse salt Freshly ground pepper 1 can (28 ounces) cannellini beans, liquid reserved 6 ounces Tuscan black kale (or regular kale), roughly chopped (3 ½ cups) 1 tablespoon plus 1 teaspoon grated Parmesan cheese ½ teaspoon grated lemon zest Directions Bring 8 cups water to a boil in a large pot. Reduce heat, add barley, and simmer until just tender, about 1 hour. Add 2 cups 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. Add beans with liquid, kale, and remaining 2 cups water and 1 cup stock. Simmer until kale is tender and cooked through, about 7 minutes. Divide among 4 bowls. Sprinkle with Parmesan and lemon zest, and season with pepper. Rate it Print