Tuscan-inspired Tomato Barley Soup with Lacinato kale is topped with crispy roasted chickpeas in this easy, plant-based lunch or dinner recipe.
Course dinner, lunch, Soup
Cuisine Mediterranean, vegan, vegetarian
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
Author Stephanie McKercher, RDN
1cupdiced onion(1 medium)
228-ounce cans crushed tomatoes (preferably fire roasted)
½teaspooncrushed red pepper
Salt and pepper
2cupschopped Lacinato kale(1 pound)
Optional for serving:
1batch Vegan Cheesy Herb Roasted Chickpeas(see notes below for recipe link)
Fresh basil leaves
Add olive oil, onion, and carrots to a preheated stockpot over medium-high heat. Cook 5 minutes, or until onion is translucent. Stir in barley and cook 5 minutes, or until grains are aromatic.
Stir in crushed tomatoes, vegetable broth, tomato paste, garlic, oregano, basil, rosemary, crushed red pepper, and salt and pepper. Bring to a boil, and then reduce heat to low-medium and simmer 40 minutes, or until barley is tender but still slightly al dente. Stir in kale and cook 5 minutes, or until wilted and tender.
Serve with Vegan Cheesy Herb Roasted Chickpeas if desired.