White Bean and Barley Soup With Tomatoes and Greens


There’s nothing quite like curling up with a warm, veggie-filled soup on a cold winter day. This version features crushed tomatoes, kale, and barley to keep you full.

White Bean and Barley Soup With Tomatoes and Greens
Photo: Con Poulos
Hands On Time:
25 mins
Total Time:
45 mins
4 serves


  • 3 tablespoons olive oil, plus more for serving

  • 1 large onion, chopped

  • 3 cloves garlic, chopped

  • Kosher salt and black pepper

  • 6 cups low-sodium vegetable broth

  • 1 28-ounce can whole peeled tomatoes, crushed

  • 1 cup pearl barley, rinsed

  • 1 small bunch collard greens or kale, stems discarded and leaves cut into strips (4 cups)

  • 1 15-ounce can cannellini beans, rinsed

  • ½ cup finely grated Parmesan (about 2 ounces), plus more for serving


  1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the broth and tomatoes with their juices and bring to a boil. Add the barley, reduce heat, and simmer until the barley is tender about 20 minutes.

  2. Add the collards or kale and the beans and cook until the greens are wilted and the beans are heated through, 3 to 5 minutes. Stir in the Parmesan and ½ teaspoon each salt and pepper.

  3. Serve the soup drizzled with olive oil and sprinkled with additional Parmesan.

Nutrition Facts (per serving)

500 Calories
16g Fat
71g Carbs
18g Protein
Nutrition Facts
Calories 500
% Daily Value *
Total Fat 16g 21%
Cholesterol 10mg 3%
Sodium 990mg 43%
Total Carbohydrate 71g 26%
Total Sugars 6g
Protein 18g
Calcium 301mg 23%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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