Ingredients

• 6 cups vegetable broth
• 2 carrots, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 1 small zucchini, cubed
• 1 handful fresh kale, chopped
• 1/2 cup barley (dry)
• 1 (14 1/2 ounce) can chickpeas or 1 (14 1/2 ounce) can white kidney beans, drained
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed Italian tomatoes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• grated cheese (garnish)
• 2 large onions, chopped