Ingredients
3 Tbsp olive oil
1 large onion, finely chopped
1 stalk celery, finely chopped
2 large cloves garlic, minced
1 tsp dry basil
1/2 tsp dry roseamary
1/2 tsp dry oregeno
1/2 tsp thyme leaves
1/4 c pearl barley
2 medium size thin skin potatoes, peeled and diced
2 large carrots, diced
8 c chicken broth
1 large turnip, peeled and diced
1 can red or white kidney beans
2/3 c small shell or elbow maceroni
1/4 c tomato paste
2 c finely shredded kale
salt and pepper
1 1/2 c shredded jack cheese
heat oil in 5 qt pan over med heat
add onion, celery, garlic, and herbs
cook until onion soft, about 10 minutes
add barley, potatoes, carrots, stalk and turnips
bring to boil over high heat
reduce heat, cover and simmer for 20 minutes
mix in beans with liquid, macaroni and tomato paste
Bring to boil on high heat
reduce heat, cover and boil gently until macaroni is tender, about 15 minutes
add kale and cook uncovered until kale is tender crisp, about 5 minutes
season to taste with salt and pepper
add cheese at table
8 to 10 servings
Preparation
heat oil in 5 qt pan over med heat add onion, celery, garlic, and herbs cook until onion soft, about 10 minutes add barley, potatoes, carrots, stalk and turnips bring to boil over high heat reduce heat, cover and simmer for 20 minutes mix in beans with liquid, macaroni and tomato paste Bring to boil on high heat reduce heat, cover and boil gently until macaroni is tender, about 15 minutes add kale and cook uncovered until kale is tender crisp, about 5 minutes season to taste with salt and pepper add cheese at table
