Golden Hour Summer Soup
Ingredients
1 cup dried cannellini beans ( 2 cups cooked or canned)
½ bunch of kale
2 medium/large carrots
2 celery stalks
1 large yellow of white onion
4 garlic cloves
1 1/2 tsp dried thyme or 1 tbsp fresh thyme
1 tsp dried rosemary or fresh sprig of rosemary
1 tsp oregano ( dried or fresh)
1 tsp marjoram ( dried or fresh)
1 bay leaf
1 1/2 tsp salt
1/2 tsp ground black pepper
8 cup of water
1 ½ cups cooked barley
2 tbsp olive oil or grapeseed oil
Note: If you use dried beans-soak for 2 hours and then slow cook in 6 cups water + 1 tsp sea salt + 1 small piece of kombu.
Directions:
Cook 1 cup of pearled barley with a pinch of salt in 3 three cups of water. Bring ingredients to a boil and then lower to simmer, cover pot and cook for 30 mins.
Prep your mise en place : Rinse and finely chop onion, carrot, celery and garlic. Pre-cook beans or rinse and set aside canned beans. Rinse and chop kale and place in a bowl to be used at the end of cooking.
In a large soup pot heat 2 tbsp grape-seed or olive oil on medium/high for 1 min. Add onion and garlic, stir and cook for 1 minute then add celery and carrot. Add ½ tsp sea salt and stir ingredients. Cook this mix for 3 mins. Next add herbs: thyme, oregano, rosemary, bay leaf and marjoram. Stir and cook for 1 more minute. Be mindful of heat, lower a little if garlic/onions are starting to brown. You can always add a splash of water to cool it or unstick the bottom if needed.
Add 8 cups of water, 2 cups of beans, 1 tsp sea salt and ½ tsp ground black pepper. Stir well. Raise heat a little and when the soup comes to a boil lower heat and simmer covered for 1 hour. After 1 hour add barley and cook for 10 more mins. Taste, adjust seasoning. Turn off heat and add kale ( two cups). Stir, taste, serve and enjoy!
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