Ingredients:
4 large leeks, white and light green part only
1 bunch kale
2 tablespoons extra virgin olive oil
1 (28 fluid ounce) cans tomatoes, including liquid
4 cups vegetable broth
2 cups water
1/4 cup pearl barley
1 large carrots, peeled and sliced 1/8 inch thick
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1/4 cup brown lentils
1/4 cup green lentils
1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme
2 teaspoons salt
1/4 teaspoon white pepper
12 large basil leaves (optional)
1/4 cup freshly grated parmigiano-reggiano cheese
Directions:
Slice each leek in half lengthwise, then slice each half into 4 sections.
Chop leeks into small pieces.
Place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
Drain well through a sieve.
Remove stems from kale and discard.
Stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
In a saucepan over medium heat, heat oil.
Add leeks and cook for 3 minutes.
Crush tomatoes and add to the saucepan and cook for 5 minutes.
Add vegetable broth and water and bring to boil.
Stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
Simmer until barley and lentils are tender, about 30 minutes.
Adjust seasonings to taste.
Spoon into individual soup bowls and sprinkle with parmesan cheese.
This soup freezes well in zip-lok bags, or plastic containers. Omit the parmesan cheese if freezing.
Servings: 6-8
Time preparation: 15 min.
Time total: 57 min.