Ingredients
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4 large leeks, white and light green part only
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1 bunch kale
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2 tablespoons extra virgin olive oil
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1 (28 fluid ounce) can tomatoes, including liquid
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4 cups vegetable broth
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2 cups water
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1/4 cup pearl barley
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2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
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1/4 cup brown lentils
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1/4 cup green lentil
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2 teaspoons salt
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1/4 teaspoon white pepper
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12 large basil leaves
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1/4 cup freshly grated parmigiano-reggiano cheese
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1 large carrot, peeled and sliced 1/8 inch thick
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1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme
Instructions
- 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.