Black-Kale and White-Bean Soup With Barley

Ingredients:
- 10 cups water
- 34 cup pearl barley, rinsed and drained
- 3 cups low sodium chicken broth
- 1 large onion, chopped
- 2 garlic cloves, thinly sliced
- 12 teaspoon red pepper flakes
- 34 teaspoon coarse salt
- fresh ground pepper
- 28 ounces cannellini beans, liquid reserved
- 6 ounces kale (Tuscan black is best)
- 2 tablespoons grated parmesan cheese
- 12 teaspoon lemon zest, grated

Directions:
- Bring 8 cups of 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 into bowls.
- Sprinkle with Parmesean and lemon zest and season with pepper.