Wholesome and hearty, this soup is especially good on a cold winter day, and because it’s made with quick-cooking barley, it can be ready in minutes.
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
5 cups vegetable broth (page 15)
¾ cup quick-cooking pearl barley
Salt and freshly ground black pepper
1 bunch rainbow chard, leaves halved
lengthwise, then cut crosswise into
1 (16-ounce) can cannellini beans, drained
Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the broth and bring to a boil. Stir in the barley and salt and pepper to taste. Decrease the heat to low. Add the chard and beans and simmer until the barley is cooked, about 15 minutes. note: Regular Swiss chard may be used if rainbow chard is unavailable.