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 10 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Ingredients
2tablespoonsolive oil
1cupdiced onion(1 medium)
3carrots,diced
1cupdry barley,rinsed
228-ounce cans crushed tomatoes (preferably fire roasted)
4cupsvegetable broth
2tablespoonstomato paste
6clovesgarlic,sliced
1tablespoondry oregano
1tablespoondry basil
2teaspoonscrushed rosemary
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
Instructions
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.
Video
Notes
Click here to view the recipe for Vegan Cheesy Herb Roasted ChickpeasSoup thickens in refrigerator. You may need to add broth or water before reheating leftovers.