The world’s longest living family ate this soup everyday

Ingredients

• 2 cups Canned Cannellini Beans (drained and rinsed)
• 1/2 cup Pearl Barley (rinsed)
• 2 cups Kale (stems removed, leaves chopped)
• 1 large Carrot (peeled and diced)
• 2 stalks Celery Stalk (diced)
• 1 medium Onion (finely chopped)
• 3 cloves Garlic Cloves (minced)
• 1 cup Diced Tomatoes (canned, undrained)
• 4 cups Vegetable Broth (low‑sodium)
• 2 tablespoons Extra Virgin Olive Oil (for sautéing)
• 1 teaspoon Dried Thyme
• 1 Bay Leaf
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Gather all ingredients. Rinse the barley under cold water. Drain and rinse the canned beans. Wash, stem, and chop the kale. Dice the carrot, celery, and onion. Mince the garlic.

   Time: PT5M

2. Sauté Aromatics

   Heat the olive oil in the large soup pot over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften, about 4 minutes. Add the minced garlic and thyme; sauté for another 30 seconds until fragrant.

   Time: PT5M

   Temperature: Medium heat

3. Add Barley and Liquids

   Stir in the rinsed barley, canned tomatoes (with their juice), and vegetable broth. Add the bay leaf. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: Medium‑low heat

4. Simmer the Soup

   Let the soup simmer uncovered for 25 minutes, stirring occasionally, until the barley is tender. If the liquid reduces too much, add a little extra broth or water.

   Time: PT25M

   Temperature: Low simmer

5. Add Beans and Greens

   Stir in the rinsed beans and chopped kale. Simmer for an additional 8 minutes, or until the kale wilts and the beans are heated through.

   Time: PT8M

   Temperature: Low simmer

6. Finish and Serve

   Remove the bay leaf. Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

12g

Carbohydrates

38g

Fat

5g

Fiber

9g