Bean and Barley Stew with Pecorino
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 3/4 cups (435 mL) finely diced onion
- 2 cloves garlic, peeled and finely chopped
- 2 large sprigs of thyme
- 1 bay leaf
- 1 cup (250 mL) finely diced carrot
- 1/2 cup (125 mL) finely diced celery
- 1/4 cup (60 mL) sliced fennel stalks
- Pinch salt
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) pot barley, rinsed and drained
- 6 cups (1.5 L) low-sodium vegetable broth
- 13.5 oz (398 mL) can Romano or borlotti beans, drained and rinsed
- 2 cups (500 mL) finely sliced lacinato kale
- 3/4 oz (22 g) pecorino Romano cheese
Directions
01
In large pot over medium heat, add olive oil and sauté onion, garlic, thyme, and bay leaf until softened, about 5 minutes. Add carrot, celery, and fennel and cook for a further 5 minutes. Add salt, pepper, and barley and stir thoroughly to combine. Add 3 cups (750 mL) vegetable broth, or enough to cover the contents. Increase heat to bring to the boil, then reduce heat to medium-low and simmer, partially covered, for about 35 minutes, until barley is tender. Add beans and kale; simmer gently for another 10 minutes. Warm remaining vegetable broth and add it as needed, 1 cup (250 mL) at a time, until you have a thick, soupy texture.
02
To serve, ladle stew into bowls and use a vegetable peeler to grate a few slices of pecorino over each.