Con Poulos
Hands-On Time
25 Mins
Total Time
45 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 3

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

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